Caprese Omelette Recipe

The Caprese Omelette is a breakfast (or brunch!) game-changer that brings together creamy eggs, sweet balsamic tomatoes, gooey mozzarella, and fragrant basil pesto. Think of all your favorite Caprese salad flavors, but snuggled into a warm, pillowy egg wrap—it’s fresh, colorful, and unbelievably satisfying!

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Ingredients You’ll Need

You only need a few everyday staples and some fresh produce to create a Caprese Omelette that’s bursting with flavor. Each ingredient works its magic—balancing texture, taste, and even color—so your omelette is as gorgeous as it is delicious.

• Large eggs: The perfect canvas for soaking up all those classic Caprese flavors; whisk until foamy for extra tender results.
• Grape or cherry tomatoes: Their natural sweetness and vibrant color give each bite a juicy, tangy pop. Chop them into quarters for even distribution.
• Balsamic vinegar: Just a splash transforms the tomatoes, lending them a sweet, tangy depth that lingers on your palate.
• Salt and black pepper: Essential for bringing all the flavors together—don’t be shy with a good pinch of each.
• Shredded mozzarella cheese: For that classic, gooey melt—shred your own from a block for maximum stretch and creaminess!
• Basil pesto: Whether homemade or store-bought, a spoonful of pesto delivers pure basil-olive oil goodness in a swirl.
• Parmesan cheese: Adds a nutty, salty finish to dial up the flavor on top.

Variations

The Caprese Omelette is totally customizable, so feel free to play and riff based on your cravings or what you have in the fridge—it’s nearly impossible to mess up! Here are some tempting ways to make it your own:

• Add a protein: Toss in a few slices of prosciutto or grilled chicken to turn your omelette into a heartier meal.
• Make it dairy-free: Try plant-based mozzarella and skip the parmesan—or drizzle your favorite dairy-free pesto for a vegan spin.
• Go green: Add a handful of baby spinach or arugula to the eggs for an extra veggie boost and gorgeous color.
• Kick up the heat: Sprinkle in some red pepper flakes or thinly-sliced jalapeños if you like things a little spicy.

How to Make Caprese Omelette

Step 1: Marinate the Tomatoes

First, quarter the grape or cherry tomatoes and tumble them into a small bowl. Drizzle with the balsamic vinegar, then add a good pinch of salt and pepper. Gently mix everything together—this quick marination draws out the tomatoes’ natural juices and infuses them with sweet-tangy flavor. Set them aside to soak up all those delicious vibes while you prep the eggs.

Step 2: Prep the Eggs

Crack the eggs into a small bowl and whisk vigorously until light and foamy. This is your moment to really whip some air in—it gives the Caprese Omelette that tender, fluffy texture that balances all the filling beautifully.

Step 3: Cook the Omelette

Spray a nonstick skillet (or add a little oil if needed) and heat over medium. Pour in half the eggs for the first omelette. Let them set for about a minute, then gently draw the cooked edges toward the center, allowing the uncooked egg to flow to the sides—this keeps the omelette super soft, never rubbery.

Step 4: Fill and Fold

Spoon half the marinated tomatoes onto one half of the eggs, then scatter about 2 tablespoons of mozzarella over the tomatoes. When almost set (but still a little glossy), use a spatula to fold the omelette in half. Let it cook another few seconds so the cheese melts just right, then gently slide onto your plate.

Step 5: Finish and Serve

Spoon on half the basil pesto, sprinkle with more mozzarella, parmesan, and a few reserved tomatoes. Repeat the process to cook the second Caprese Omelette—then serve immediately for the ultimate irresistible breakfast!

How to Serve Caprese Omelette

Garnishes

For a picture-perfect finish, scatter a few extra fresh basil leaves over the top along with a sprinkle of parmesan. If you want to go all out, drizzle a little bit of extra balsamic glaze for an extra tangy finish that will make your Caprese Omelette totally irresistible!

Side Dishes

This omelette is lovely next to a crisp arugula salad, avocado slices, or a slice of toasted sourdough. For brunch, serve it with a fruit salad or roasted potatoes—the possibilities are endless, and you can’t go wrong with anything fresh and simple.

Creative Ways to Present

Cut your Caprese Omelette into wedges for a tapas-style brunch table, or make mini versions for a pretty breakfast board. Layer with extra tomatoes and pesto on top to show off all those gorgeous colors—guaranteed crowd pleaser!

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Caprese Omelette (lucky you!), let it cool completely before wrapping tightly and storing in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen a bit as it rests, and it still tastes fresh and delicious the next day.

Freezing

While you can freeze omelettes, the texture—especially with tomatoes and cheese—may change a bit after thawing. If you do decide to freeze, wrap individual omelettes tightly in foil and place in a freezer bag for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

To revive your Caprese Omelette, warm it gently in a nonstick skillet over low heat, or microwave in short bursts, covered, just until heated through. Add a fresh spoonful of pesto or extra cheese before serving to brighten things up!

FAQs

Final Thoughts

If you’re craving something special yet simple, the Caprese Omelette is a celebration of color, flavor, and freshness in every bite. Trust me—once you try this vibrant twist, your breakfast routine will truly never be the same. Happy cooking!

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