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Pesto Caprese Omelette

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Pesto Caprese Omelette

A summery fresh basil pesto omelet with melted mozzarella and fresh diced tomatoes.

With summer quickly coming to an end I have been trying to enjoy it as much as I can and recently I have been focusing on the fresh field ripened tomatoes and basil. The other day I realized that I was not making the most of the summer produce with my breakfasts and that led to the idea of these pesto caprese omelettes! The basic idea was to take all of the ingredients of a caprese salad including tomatoes, basil and mozzarella and use them in an omelette. Of course the easiest thing to do would be to make an omelette and simply throw the tomatoes, basil and mozzarella into it but I knew that they would be even better if I used a fresh homemade basil pesto instead of just basil and not only did I place the pesto into the omelettes filling along with the tomatoes and mozzarella but I also mixed some into the eggs. The trick to these omelettes is to place the mozzarella into the eggs while they cook so that it melts and then place the tomatoes and pesto in later so that they both remain as fresh as possible! I have to say that the pesto caprese omelettes are both a great way to start the day and to enjoy some of summers produce!

Pesto Caprese Omelette

Pesto Caprese Omelette

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A summery fresh basil pesto omelet with melted mozzarella and fresh diced tomatoes.

ingredients
  • 1 ripe tomato, diced
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste
  • 2 eggs, lightly beaten
  • 1 tablespoon milk
  • 1 tablespoon pesto
  • salt and pepper to taste
  • 1/4 cup fresh mozzarella, torn
  • 1 tablespoon pesto
directions
  1. Toss the tomato in the balsamic vinegar and season with salt and pepper.
  2. Mix the milk and pesto into the eggs and season with salt and pepper.
  3. Heat a pan over medium heat, pour the egg mixture into the pan and swirl it to coat.
  4. Sprinkle the mozzarella onto half on the omelette and let cook until the eggs have just about set.
  5. Sprinkle the tomato and pesto onto half on the omelette fold the omelette over and enjoy!
Nutrition Facts: Calories 262, Fat 32g (Saturated 7g, Trans 0), Cholesterol 409mg, Sodium 444mg, Carbs 8g (Fiber 1g, Sugars 5g), Protein 26g

Nutrition by: Nutritional facts powered by Edamam
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