Enjoy a fusion of Italian flavours with this caprese salad omelette recipe by Mario Matassa…
Words & photo © Mario Matassa
This dish brings the classic caprese salad into the comfort of a fluffy omelette, creating a perfect blend of freshness and warmth.
The rich, creamy texture of mozzarella di buffalo contrasts with the juicy sweetness of ripe plum tomatoes, while fresh basil leaves add a fragrant, floral note.
Serve it alongside a light, crisp salad and crusty bread for a quick yet elegant lunch or dinner, perfect for those busy days when you crave something both nourishing and delicious.
For a more refined presentation, pair it with a chilled glass of white wine. Whether for a special gathering or a simple meal at home, the caprese salad omelette offers a taste of Italy that’s sure to impress and satisfy.
Caprese salad omelette | Omelette caprese
➤ SERVES: 1
➤ PREPARATION: 10 minutes
➤ COOKING: 10 minutes
Ingredients:
- 3 medium-sized free-range eggs
- 1 ripe plum tomato
- 1 ball mozzarella di buffalo
- 2 tbsp grated parmesan
- a few sprigs of fresh basil
- extra-virgin olive oil
- salt and fresh ground black pepper
Method:
- Break the eggs into a bowl and add 2 tablespoons of water. Add the parmesan, a good pinch of salt and whisk vigorously with a fork. Wash and slice the tomato. Dry the mozzarella with kitchen roll and slice into 4 or 5 thick rounds.
- Add a couple of tablespoons of olive oil to an omelette (or small non-stick frying pan) and heat. Pour the egg mixture into the pan. Allow the eggs to cook for about 30 seconds. With a spatula, gently scape around the sides of the pan to ensure that the egg mixture is cooking evenly.
- Once it is beginning to set, arrange the tomatoes, a few leaves of basil and the mozzarella slices over one half. Continue cooking for about 30 seconds. With the spatula, carefully fold the other half over the filling. Season with freshly ground black pepper and continue cooking for 1 minute. Serve immediately with a simple green salad and your bread of choice.
TIP: For an omelette, you can get away with using eggs that perhaps aren’t quite as fresh now as they were last week.
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