caprese omelet with pesto

every sunday i plan breakfast, lunch, and dinner for the work week to reduce shopping trips and make it easier to answer the "what's for dinner?" question. as consistent as i am about planning weekday meals, the weekend is another story. saturday and sunday lunch are almost always neglected.

lucky for me - and probably you - my tomatoes are perfectly ripe and my basil is out of control. why not fold some perfectly ripe tomatoes (preferably homegrown from the plant your grandpa grew for you from seed) into eggs and top with pesto? it's the perfect mid-day lunch, quick breakfast, or meatless dinner. this one's a keeper for sure.

caprese omelet with pesto
20 minutes, serves one if you're really hungry, two if you're not

2 eggs
splash whole milk or half & half
1/4 to 1/2 cup shredded mozzarella cheese
medium tomato
1/2 cup loosely packed basil
1 garlic clove, peeled
2 tablespoons almonds or pine nuts
about 2 tablespoons olive oil
  1. coat the bottom of a medium skillet with butter or non-stick spray and heat over medium-low heat.
  2. whisk the eggs and milk or half & half together. season well with salt and pepper.
  3. pour the eggs into the preheated pan and cook until cooked through.
  4. while the eggs are cooking, make the pesto. in the bowl of a food processor, add the basil and garlic clove. pulse a couple times until coarsely chopped. add about a tablespoon of olive oil and pulse again. add the nuts and pulse. with the processor running, stream in olive oil until the pesto is at the consistency you like.
  5. when the eggs are just set, remove from heat. add the mozzarella to half, top with the tomatoes, and cover the pan for a few minutes so the cheese melts. fold the omelet in half and serve with the pesto poured on top.


  1. Looks delicious and a perfect way to use some of the tomatoes from my garden.

    Cook Lisa Cook

  2. That looks yummy! You need to try the pesto mixed in with the scrambled egg before you cook it with goat cheese melted in too!


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