Caprese Omelet with Mozzarella and Pesto

This Caprese omelet brings the classic Italian trio of mozzarella, tomatoes, and pesto into a fluffy morning omelet. It is light yet satisfying, with creamy melted cheese and a fragrant basil drizzle in every bite. Ready in minutes, it makes a perfect quick breakfast for busy weekdays.

Ingredients

• 3 eggs
• 80 g (2.8 oz) mozzarella
• 90 g (3.2 oz) sweet tomatoes
• 10 ml (2 tsp) pesto sauce
• Salt and black pepper to taste
• Fresh spinach leaves for garnish

Instructions

1. Whisk the eggs with salt and pepper. Pour into a heated skillet and cook 3-4 minutes, stirring gently. Keep the omelet slightly moist — it will finish from residual heat. Do not overcook or brown it heavily.
2. Slice the mozzarella and tomatoes into rounds and arrange over the finished omelet.
3. Drizzle with pesto and garnish with spinach leaves.

Tips

• Use a non-stick skillet over medium-low heat so the eggs stay tender and pale.
• Pat the mozzarella dry before slicing to keep the omelet from turning watery.
• Warm the tomato slices in the skillet for a minute if you prefer them soft rather than fresh.

Nutrition

Per 100 g: 155 kcal, protein 11 g, fat 1 g, carbs 3 g.

If you loved this breakfast, try our Savory Egg Patties with Green Onion or the Lazy Khachapuri Cheesy Skillet Flatbread for another cheesy morning treat. For more egg inspiration, browse the breakfast ideas at Allrecipes, and visit Serious Eats for foolproof omelet techniques.