Keto Caprese Omelet

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This Caprese Omelet is so quick and easy to make. It's a great keto breakfast meal for summer! Fan of brinner (breakfast for dinner)? This also makes a fun dinner option with a pizza life vibe. This omelet is filling a delicious whether you follow a vegetarian keto diet or just feel like skipping meat.

For a super easy option you can use a store-bought pesto or make your own pesto using this delicious recipe.

0 hours, 0 minutes

Hands-on 10 minutes Overall 10 minutes

Nutritional values (per serving)

Macronutrient ratio: Calories from carbs (3%), protein (23%), fat (74%)

Ingredients (makes 1 serving)

• 3 large eggs
• 1 tbsp butter or ghee (14 g/ 0.5 oz)
• ¹/₃ cup cherry tomatoes, halved (50 g/ 1.8 oz)
• 2 slices fresh mozzarella (30 g/ 1.1 oz)
• 3-6 basil leaves, chopped
• 1 heaped tbsp grated Parmesan (10 g/ 0.4 oz)
• 1 tbsp pesto (15 g/ 0.5 oz) - you can make your own pesto
• sea salt and pepper, to taste
• Optional: 1 tsp balsamic vinegar and 1 tbsp extra virgin olive oil to drizzle on top

Instructions

1. In a small bowl whisk together the eggs with 1 tbsp water.
2. Heat the butter in a small nonstick ceramic skillet over low heat.
   
3. Pour the eggs into the skillet pushing the cooked edges toward the center, cooking and tilting the pan so that the uncooked egg reaches the hot pan.
   
   
4. When the top of the eggs are set place the half of the tomatoes, basil, parmesan, and mozzarella on one side of the eggs.
   
   
5. Fold in half and place on a plate. Drizzle with pesto and top with remaining tomatoes. Optionally, drizzle with balsamic vinegar and olive oil. Serve immediately.
   
   

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