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Pesto Caprese Omelette

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

Pesto Caprese Omelette

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! 

  1. 1 ripe tomato, diced
  2. 1 teaspoon balsamic vinegar
  3. salt and pepper to taste
  4. 2 eggs, lightly beaten
  5. 1 tablespoon milk
  6. 1 tablespoon pesto
  7. salt and pepper to taste
  8. 1/4 cup fresh mozzarella, torn
  9. 1 tablespoon pesto

  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!
Basil Pesto


  • 1 cup basil, packed
  • 1 clove garlic
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup parmigiano-reggiano, grated
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste

  1. Place everything into a food processor and blend.

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