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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.
Hands-on Overall
Nutritional values (per serving)
Net carbs3.8 grams
Protein30.8 grams
Fat43.2 grams
Calories533 kcal
Calories from carbs 3%, protein 23%, fat 74%
Total carbs4.9 gramsFiber1.1 gramsSugars2.1 gramsSaturated fat17.9 gramsSodium868 mg(38% RDA)Magnesium42 mg(10% RDA)Potassium433 mg(22% EMR)
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 or other Italian hard cheese (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
- In a small bowl whisk together the eggs with 1 tbsp water.
- Heat the butter in a small nonstick ceramic skillet over low heat.
- 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.
- When the top of the eggs are set place the half of the tomatoes, basil, parmesan, and mozzarella on one side of the eggs.
- 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.
Ingredients
- 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 or other Italian hard cheese (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
- In a small bowl whisk together the eggs with 1 tbsp water.
- Heat the butter in a small nonstick ceramic skillet over low heat.
- 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.
- When the top of the eggs are set place the half of the tomatoes, basil, parmesan, and mozzarella on one side of the eggs.
- 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.
Nutrition (per serving)
Calories533kcal
Net Carbs3.8g
Carbohydrates4.9g
Protein30.8g
Fat43.2g
Saturated Fat17.9g
Fiber1.1g
Sugar2.1g
Sodium868mg
Magnesium42mg
Potassium433mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.8 g | 30.8 g | 43.2 g | 533 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 1.1 g | 18.8 g | 14.3 g | 215 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.9 g | 0.4 g | 0.2 g | 9 kcal |
| Mozzarella cheese, fresh (for salads) |
| 0.8 g | 7.3 g | 4.8 g | 76 kcal |
| Basil, fresh |
| 0.1 g | 0.2 g | 0 g | 1 kcal |
| Parmesan cheese |
| 0.3 g | 3.6 g | 2.6 g | 39 kcal |
| Basil & Macadamia Pesto (KetoDiet blog) |
| 0.6 g | 0.5 g | 9.9 g | 92 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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