Tomato Basil Omelet

Approximate cooking time: 30 minutes

A savory, delicious Mediterranean style omelet.

Nutritional Information
(per serving)

456 Calories
6g Carbs
32g Fat
40g Protein
4g Net Carbs

Serving Size

2 servings


  • 4 large eggs
  • 1 Tbs milk
  • 2 Tbs water
  • 2 tsp butter
  • 4 oz Prosciutto, sliced thin
  • 4 oz fresh mozzarella, cut into ½” slices
  • 8-10 cherry or grape tomatoes, sliced in half
  • 3-4 large basil leaves, sliced thin
  • Freshly ground black pepper


  1. Crack eggs into a bowl. Add milk and water, and beat until fully combined.
  2. Heat a large non-stick skillet over medium heat. When hot, add 1 tsp butter. As the butter melts, make sure that it coats the entire surface of the pan.
  3. Pour half of the egg mixture into the buttered pan. As the egg coagulates (cooks and gets firm), gently lift the edges with a spatula to allow the liquid egg to come into contact with the hot pan.
  4. When egg is almost fully cooked, add half of the Prosciutto, mozzarella, and tomatoes.
  5. Using a spatula, carefully lift the half of the egg that does not have toppings, and fold it over the Prosciutto, mozzarella, and tomatoes. Cook for one minute.
  6. Flip omelet in pan and cook until egg is fully coagulated and cheese has melted. Top with fresh basil and freshly ground black pepper to serve.
  7. Repeat steps 2-6 with second omelet.


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