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Caprese Omelet


Serve the tastes of a classic Italian salad for breakfast with basil, tomatoes and mozzarella cheese combine to create a delicious omelet option. It’s like starting your day with a healthier Margherita pizza. 


  • 2 teaspoons – olive oil
  • 1 – large egg
  • 2 – large egg whites
  • 3 tablespoons – fat-free milk
  • 1 – beefsteak tomato, sliced
  • 1/4 cup – low-fat shredded mozzarella cheese
  • 1 tablespoon – fresh basil, chopped
  • Pair each serving with:
  • 8-ounce glass of milk


Heat olive oil in a large non-stick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed.

Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2-3 minutes.

After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with an 8-ounce glass of milk and enjoy

Recipe and photo Chrissy Taylor of The Taylor House

Caprese Omelet


370 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 21 g carbohydrates; 2 g fiber; 510 mg sodium; 806 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.