Pesto is quintessentially Italian, delicate, and absolutely amazing with eggs.
Throw in another Italian staple like tomato and mozzarella and you have a flavor trifecta.
Our pesto omelet is made with egg whites so it’s easy on the calories, but packs in a whopping 18 grams of protein to help you start your morning right.
You can use a prepared pesto sauce if you like, but wouldn’t you rather make your own?
Pesto is a whole lot tastier when it’s homemade — the fresher the better!
It’s so easy: Just take a bit of basil, walnuts, garlic, parmesan, salt, and pepper pulse the whole lot in a food processor and that it.
For the full recipe and other great pesto recipes see our complete guide to Basil Pesto.
Breakfast Caprese With Pesto
This easy pesto omelet is made with egg whites, mozzarella, and tomato.
- Nonstick cooking spray
- 4 large egg whites (½ cup)
- 1 slice medium tomato
- ½ oz. fresh mozzarella cheese, sliced
- ½ tsp. prepared pesto sauce
Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add egg whites; cook for 1 minute. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath. Cook for 3 to 4 minutes or until set.
Top with tomato, cheese, and pesto. Gently fold in half.
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A protein and accessory as part of breakfast.
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