Keto Caprese Omelet – Breakfast Recipe

You really can’t go wrong with a simple caprese salad for breakfast, and this keto breakfast recipe is the perfect blend of the flavors we love most. The dish is hearty but not overly filling, and it’s easy to make with everyday ingredients.

This Keto Caprese Omelet is a tasty and healthy breakfast that only requires a few ingredients. And it doesn’t have to be made in a skillet, either! It is a perfect recipe for anyone who wants to have a tasty, healthy, low carb, keto breakfast.

I was browsing Pinterest the other day and a friend of mine posted a recipe for a Caprese Omelet. I had never had one before, so I decided to try it. I thought it would be a great way to get some veggies into my diet while still enjoying breakfast. I have to say, the omelet was absolutely delicious. It was so simple, and I loved the combination of cheese, tomatoes, and basil. The omelet was so good that I decided to eat it for lunch the next day.


Caprese omelet on the keto diet



Yes, please, with soft mozzarella, juicy tomatoes, and fresh basil! Even great in an omelet! This keto-friendly breakfast, lunch, or supper meal is likely to become a new favorite. So have your frying pan ready… We’re off to Italy!




  1. In a mixing dish, crack the eggs and season with salt and black pepper to taste.

  2. Whisk everything together with a fork until it’s completely blended. Stir in the basil.

  3. In a big frying pan, heat the oil. For a few minutes, fry the tomatoes.

  4. On top of the tomatoes, pour the egg batter. Before adding the mozzarella cheese, wait until the batter is somewhat firm.

  5. Reduce the heat to low and allow the omelet to set. Serve immediately and enjoy!


Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.