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Caprese Egg White Omelette

Caprese Egg White Omelette

A light and nourishing Caprese Egg White Omelette featuring fresh mozzarella, cherry tomatoes, and basil, perfect for a quick breakfast or a luxurious brunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving servings
Course: Breakfast
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4-5 large egg whites (or 1/2 cup liquid egg whites)
  • 2 ounces fresh mozzarella cheese, sliced or tor
  • 1/2 cup cherry or grape tomatoes, halved
  • 4-5 fresh basil leaves, chiffonade
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon balsamic glaze (for drizzling)
  • Salt and black pepper to taste

Method
 

  1. Prepare ingredients: halve the cherry tomatoes and chiffonade the basil.
  2. Whisk egg whites in a bowl until slightly frothy, then season with salt and pepper.
  3. Heat a non-stick skillet over medium-low heat and add olive oil.
  4. Pour in the egg whites and let them sit until edges begin to set.
  5. Gently lift edges with a spatula to allow uncooked whites to flow underneath.
  6. When mostly set, add mozzarella and tomatoes on one half, sprinkle with basil.
  7. Fold the omelette over the filling and cover with a lid for 30 seconds.
  8. Slide onto a plate, drizzle with balsamic glaze, and garnish with remaining basil.

Notes

Use high-quality ingredients for the best flavor. Adjust cooking time based on stove heat. Serve immediately for best texture.