Margherita Omelette

Course: Breakfast
Servings: 1 serving
Author: California Tomato Farmers
The classic flavours of a Margherita pizza are used in our easy-to-put-together omelet 


  • 3 eggs
  • 2 tbsp (30 mL) water
  • Pinch of salt and grinding of black pepper
  • 1 tsp (5 mL) butter
  • 1 California Roma Tomato, thinly sliced
  • ¼ cup (60 mL) coarsely grated mozzarella
  • 1 tbsp (15 mL) finely grated Parmesan
  • 2 tbsp (30 mL) thinly sliced basil leaves


  • In a medium bowl, whisk eggs with water, salt and pepper. Melt butter in a 9 inch (23 cm) non-stick frying pan over medium.
  • Pour in egg mixture. As mixture begins to set around edges, using a spatula, gently push set edges towards centre. Tilt pan and let uncooked egg mixture run onto pan.
  • When egg is nearly set, about two minutes, cover half with tomatoes, followed by cheeses then basil. Fold unfilled side over filling and slide finished omelette on to a plate.
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