Avocado, cherry tomatoes, mozzarella and fresh basil top this open-faced Caprese-style avocado omelette. It’s a quick, healthy breakfast that’s vegetarian, gluten free, keto-friendly and ready in about 10 minutes.
Today’s post is sponsored by my friends at California Avocados!
Table of contents
- How to make it
- Optional additions
- Dietary options
- What to serve with it
- More avocado recipes
Meet a new favorite for busy mornings: a Caprese Avocado Omelette that’s bright, satisfying and fast. This recipe brings together creamy avocado with the classic caprese trio—tomato, mozzarella and basil—on a light, open-faced omelette. It’s simple to make and delivers fresh flavor and filling protein without a lot of fuss.
If you value quick, nutritious breakfasts that still feel special, this omelette is for you. From whisking the eggs to plating takes roughly 10 minutes, so it works well on weekdays or a relaxed weekend morning when you want something tasty and wholesome without a long prep time.
I love adding avocado to dishes all day long, and this omelette is an easy way to enjoy that creamy texture at breakfast. The combination of warm, tender eggs with cool avocado, juicy cherry tomatoes and a sprinkle of fresh basil is bright and satisfying. You can serve it open-faced to highlight the toppings or fold it over for a more traditional presentation.
How to make it
- In a small bowl, whisk together the eggs, milk, salt and pepper until combined.
- Heat an 8–10 inch nonstick skillet over medium heat.
- Lightly coat the skillet with cooking spray or a small amount of butter or oil, then pour half the egg mixture into the pan.
- Cook the omelette for about 3 minutes, until the edges set. Sprinkle an even tablespoon of shredded mozzarella over the top and cook another minute so the cheese melts.
- Carefully slide the omelette from the skillet onto a plate. Repeat with the remaining egg mixture to make a second omelette.
- Top each open-faced omelette with thin avocado slices, diced cherry tomatoes and chopped fresh basil.
- Serve open-faced to show the colorful toppings, or fold gently for a classic omelette style.
Optional additions
Customize the omelette with any of these ideas to vary texture and flavor:
- Sautéed beet greens or baby spinach for extra greens
- A drizzle of basil pesto for concentrated herb flavor
- Freshly grated Parmesan for a nutty finish
- Crispy cooked bacon or diced ham for a savory boost
- Sautéed mushrooms for an earthy note
- Roasted garlic or caramelized onions for sweetness and depth
Dietary options
This Caprese Avocado Omelette is naturally vegetarian and gluten free as written. It’s also low in carbohydrates—about 6 grams of carbs per serving—making it suitable for many low-carb and keto approaches.
To make the recipe dairy-free, replace the milk with a plant milk of your choice and omit the mozzarella, or use a dairy-free cheese alternative.
What to serve with it
This omelette pairs well with a variety of breakfast sides. Try fresh seasonal fruit for brightness, crispy hash browns for hearty texture, or a slice of toasted whole-grain bread if you want something to soak up the juices. A simple mixed greens salad also complements the caprese flavors for a light brunch option.
More avocado recipes
If you enjoy this omelette, try these other avocado-forward ideas:
- Thai Green Avocado Curry
- Quinoa Corn Salad with Avocado Dressing
- Taco Baked Ziti with Creamy Avocado Sauce
- Cilantro Lime Shrimp with Green Chili Avocado Sauce
- Vegan Avocado Smoothie Bowls
- Avocado Egg Rolls
Caprese Avocado Omelette
Ingredients
- 3 eggs
- 2 tbsp milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- Cooking spray or a small amount of oil/butter
- 2 tbsp shredded mozzarella cheese
- 1/4 cup cherry tomatoes, quartered
- 1 tbsp fresh basil, chopped
- 1/2 avocado, thinly sliced
Instructions
- Beat the eggs, milk, salt and pepper in a medium bowl until combined.
- Heat a medium nonstick skillet over medium heat.
- Lightly spray or grease the pan to prevent sticking.
- Pour half of the egg mixture into the skillet and cook for about 3 minutes, until the edges are set. Sprinkle 1 tablespoon of mozzarella over the top and cook another minute to melt the cheese, then slide the omelette onto a plate.
- Repeat with the remaining egg mixture to make the second omelette.
- Top each open-faced omelette with 2 tablespoons of cherry tomatoes, 1/2 tablespoon chopped basil and 1/4 of the sliced avocado (or arrange to taste).