Breakfast
Caprese omelette
An omelette with mozzarella, tomatoes and basil
- Ready in 15 min
- 341 kcal
Suits: Balanced, Low-carb
Per serving
- kcal
- 341
- Protein
- 29 g
- Carbs
- 3 g
- Fat
- 24 g
Ingredients
- 3 pcs eggs
- 50 g mozzarella
- 100 g tomatoes
- 5 g basil
Method
- Slice the tomatoes, tear the mozzarella into small pieces and tear most of the basil leaves.
- Beat the eggs with a pinch of salt and black pepper.
- Heat a non-stick frying pan over a medium heat, pour in the eggs and cook for 2–3 minutes, lifting the set edges so the runny egg flows underneath.
- When the top is almost set, scatter the tomatoes, mozzarella and torn basil over one half. Cook for 1–2 minutes more until the cheese starts to melt.
- Fold the omelette over, slide it onto a plate and top with the rest of the basil leaves.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens