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Caprese omelette: the recipe for the simple and delicious summer second course

Caprese omelette: the recipe for the simple and delicious summer second course


Extra virgin olive oil

L’omelette caprese it’s a second dish simple summer with a typically Mediterranean flavor: a traditional French omelette is stuffed with tomatoes, fiordilatte and fresh basil, the main ingredients of the classic Caprese salad. An easy and tasty recipe with a filling that, melting thanks to the action of the heat, will make everything stringy and irresistible. Perfect for any lunch o family dinner, will conquer young and old alike. Just serve the Caprese omelette with slices of toasted bread, for the indispensable shoe, and you will get a complete and satiating meal.

For a optimal result, it is important that the omelette is filled quickly and before it can cool down: in this way the fiordilatte can melt well, thus obtaining a delicious “row and bottoms” effect. You can enrich it with olive nere slices, desalted capers, mint and oregano, to make the filling even tastier. If you prefer, you can replace the fiordilatte with feta or a stretched curd cheese, such as provola or scamorza. You can perfume the beaten eggs with a pinch of saffron or turmeric powder, for a more intense color.

Find out how to prepare the Caprese omelette by following the step by step procedure and advice. Also try the omelette with tomatoes and peppers, and the one with stracchino and cooked ham.

L’omelette caprese it is an easy and tasty main course, perfect for the summer. A greedy reinterpretation of the French omelette with a greedy filling and Mediterranean hints. The ideal recipe to enjoy a tasty and creative dish for lunch or dinner even during the hottest hours. You can enrich your omelette with the ingredients you love most like Taggiasca olives, fresh mint instead of basil, ricotta or crumbled Greek feta instead of mozzarella fior di latte. If, on the other hand, you prefer more intense flavors, try adding a pinch of saffron to the egg mixture. Finally, if you want to enjoy a completely vegetable version of the omelette, make a mixture based on water, chickpea flour, salt and black pepper, and stuff with tomatoes and risella (a vegetable-based rice-based cheese similar to mozzarella). Find out how to prepare the Caprese omelette to perfection by following our recipe step by step.

keep old text; we keep the intro and move the tips redistributing them in the body of the text: tip 1 – 3 in intro; tip 2 let’s put it in the process. We explain that the filling is semi-raw, with the mozzarella that melts just in contact with the hot omelette

How to prepare the caprese omelette

Break the eggs into a bowl 1.

Add the grated Parmesan 2.

Season with a pinch of salt and pepper 3.

Whisk the mixture vigorously with a fork 4.

Heat a drizzle of extra virgin olive oil in a pan 5.

Pour the egg mixture into the hot oil 6.

As soon as the mixture begins to set, add the sliced ​​tomatoes 7.

Add the fiordilatte, crumbled with your hands 8.

Perfume with a few basil leaves 9.

Fold the omelette back on itself and continue cooking for a minute, so that the fiordilatte can melt well 10.

Plate up the caprese omelette and serve immediately 11.


To enjoy it at its best, it is advisable to prepare the Caprese omelette and consume it hot at the moment.

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