Italian Omelette with Tomatoes, Mozzarella and Basil Recipe
This omelette is a breakfast version of caprese flavours: eggs, tomatoes, mozzarella and basil. In Italy simple egg dishes are often eaten for dinner, but this omelette is also perfect for a weekend breakfast. It’s fluffy, filling and smells like summer even in the middle of winter.
The Italian omelette with tomatoes and mozzarella is basically caprese wrapped in a fluffy egg blanket. The creamy interior, stretchy cheese and fresh basil create the taste of summer that Italians enjoy just as much for dinner as for a late breakfast. It’s a great way to turn a few basic fridge ingredients into something that looks and smells like a dish from a small trattoria.
Chef's tips
Beat the eggs well with a little milk or cream, but don’t whip them into a foam – you’re aiming for a smooth, uniform mixture. Heat the pan properly, then reduce the heat so the omelette sets gently from the bottom without burning; when the top is still slightly moist, add the mozzarella and tomatoes. The biggest mistake is cooking it for too long – the omelette becomes dry and rubbery, so take it off the heat while it’s still slightly creamy in the centre.
How to serve
Serve it straight after cooking, with a slice of crusty sourdough bread and a simple salad dressed with olive oil and lemon. It’s perfect for a lazy Saturday breakfast with a newspaper and coffee from a moka pot, but also for a quick after-work dinner when you don’t have the energy for elaborate cooking. To drink, choose espresso, cappuccino or – in the dinner version – a glass of light white wine.
Ingredients
- eggs - 4 piece
- cheese in a ball or grated - 80 g
- tomatoes medium or a few cherry tomatoes - 2 piece
- fresh basil - 0.5 handfuls
- milk or 30% cream for fluffiness - 2 tablespoons
- olive oil or butter - 1 tablespoon
- salt pinch
- freshly ground pepper to taste
Preparation
- Wash the tomatoes. If using large ones, cut them in half, remove the hard core and dice. Cut cherry tomatoes in halves.
- Cut the mozzarella into small cubes or tear into pieces. Tear the basil leaves into smaller pieces with your fingers.
- Crack the eggs into a bowl, add the milk or cream, a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds, until the mixture is uniform and slightly foamy.
- Heat the olive oil or butter in a medium (preferably non-stick) pan over medium heat.
- Pour the egg mixture into the pan. Cook for about 1–2 minutes, gently lifting the edges with a spatula and tilting the pan so the runny egg flows underneath.
- When the top of the omelette is still slightly runny but most of the mixture has set, scatter the tomatoes and mozzarella over the surface.
- Cover the pan with a lid and cook on low heat for 3–4 minutes, until the cheese has melted and the eggs are fully set but still soft.
- Remove the pan from the heat and sprinkle the omelette with torn basil. Gently slide the omelette onto a plate; you can fold it in half.
- Serve immediately, preferably with a slice of bread and a simple salad.
Storage
The omelette tastes best freshly made, but if you have leftovers, store them in the fridge in a closed container and eat within 24 hours, reheating gently in a pan over low heat.
