Recipe · 12 min
Mozzarella, Tomato & Basil Omelet
- 12 min
- 2–6 servings
- 349 kcal / serving
A light, tender omelet with melty mozzarella, bright tomato rounds, and fragrant basil, folded into a satisfying weeknight bite. The balance of texture and fresh flavors makes it a quick, comforting choice.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 6eggs
- ½ small pkgfresh basil
- ¼ (8 oz) blockmozzarella cheese
- 2tomatoes
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 2tomatoes
Dairy, eggs & chilled
- 6eggs
- ¼ (8 oz) blockmozzarella cheese
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggs | 6 | 12 | 18 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the tomatoes and slice them thin; set half aside to rest on the plate as garnish.
- Wash the basil, remove the leaves from the stems, roll the leaves, and thinly slice into ribbons.
- Coarsely grate the mozzarella so it’s ready to melt.
- Preheat a nonstick skillet over medium heat.
- In a medium bowl, whisk the eggs with salt and pepper until blended.
- When the skillet is warmed, add a small knob of butter and swirl to coat the bottom.
- Pour the whisked eggs into the skillet and tilt to spread; as they begin to set, use a spatula to pull the edges toward the center and tilt the pan so the uncooked eggs flow to the edges; cook until the bottom is smooth and just set.
- Sprinkle the cheese over one half of the omelet, then layer the reserved tomato slices and the basil on top; fold the omelet in half and cook about 1 minute until the cheese melts.
- Transfer the omelet to plates, cut in half, and serve with the remaining tomato slices on the side.
Two tips
- Prep ahead: Slice tomatoes and basil a little before cooking and refrigerate until needed.
- Serving idea: Finish with a pinch of salt on the tomato slices or add extra basil on the side for fresh brightness.
Nutrition per serving
- Calories
- 349 kcal
- Protein
- 24 g
- Carbs
- 7 g
- Fat
- 25 g
- Fiber
- 2 g
- Sodium
- 373 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.