Caprese Omelet Recipe

Prep and roast potatoes

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, turning once halfway, until golden brown and tender. Keep warm while you make the omelet.

Toast and dress greens

Toast the sourdough slice to your liking and spread with 1/2 tablespoon butter. In a small bowl, whisk 1 teaspoon lemon juice, 1 teaspoon olive oil and a pinch (about 1/8 tsp) salt. Toss the mixed greens lightly with the dressing and set aside.

Prepare fillings

Slice the fresh mozzarella into thin rounds or tear into small pieces so it will melt quickly. Thinly slice the tomato and pat the slices dry on paper towel to remove excess moisture. Slice or chiffonade 6 basil leaves and set all fillings within easy reach.

Beat eggs

In a small bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until frothy and uniformly combined (about 20–30 seconds). This adds fluffiness to the omelet.

Cook omelet

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When the butter foams but before it browns, pour in the beaten eggs, tilting the pan to distribute evenly. Let eggs set for 10–15 seconds, then use a silicone spatula to gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows underneath. Continue this motion for about 45–60 seconds until the omelet is mostly set but the top still slightly glossy.

Add Caprese filling

Arrange the mozzarella pieces (about 3 oz) on one half of the omelet, top with the sliced tomatoes (drained) and the chiffonaded basil leaves. Drizzle 1 teaspoon balsamic reduction lightly over the tomato and mozzarella if using. Season the filling with a quick pinch of salt and a grind of black pepper.

Fold and finish

Carefully fold the empty half of the omelet over the filling using the spatula. Let cook another 30–45 seconds so the cheese softens and begins to melt but the eggs do not overcook. If needed, cover the pan for 20–30 seconds to help the cheese melt. Slide the omelet onto a plate, garnish with remaining basil leaves, and finish with a light sprinkle of salt and pepper to taste.

Serve

Serve the omelet immediately with your choice of roasted potatoes or the dressed mixed greens and the buttered sourdough toast on the side.

If desired, drizzle a little extra balsamic reduction over the plated omelet and potatoes/greens. Taste and adjust seasoning with additional salt and pepper to taste.