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Strawberry-Mozzarella Omelet

July 23, 2013 by Joan Nova in Breakfast + Brunch, Eggs, Fruit | 12 Comments

“Strawberry Omelet”?

Not a likely combination, I thought. I even had the nerve to say “I don’t think I’m going to like it” to my host when she made it.  Boy, was I wrong! It was delicious and, 3 weeks later, I haven’t stopped thinking about it.

For me, the Giada recipe my friend followed was a little too sweet and buttery — plus, more importantly, I’m always looking for ways to pare down calories so this is my version.

If you compare recipes, you’ll note I really reduced the sugar and fat elements. I also dropped the idea of whipped cream on the side and swapped out the heavy cream in the egg mixture for mozzarella. (Didn’t have cream and I thought a little soft fresh mozzarella would work just as well. It did.) I also decided to add basil to the berries and I recommend that no matter whose recipe you follow.

This one’s for you, Carolyn!

5.0 from 1 reviews
Strawberry-Mozzarella Omelet
Recipe type: breakfast, brunch
Serves: single
  • 4 strawberries, hulled and thinly sliced
  • 1 flat tsp granulated sugar
  • 1 dash sherry vinegar glaze
  • 2 eggs, beaten
  • 2 tbs fresh mozzarella, finely diced
  • 1 tbs mint, finely minced
  • 2 leaves basil, julienned
  • 1 pat unsalted butter
  • 1 tsp extra virgin olive oil (little less)
  • dash of vanilla
How To
  1. Prepare strawberries and mix with sugar and vinegar.
  2. Set aside.
  3. Beat eggs, add a dash of vanilla, mint and the mozzarella.
  4. Heat butter and oil.
  5. Add egg mixture and cook on medium-low till set (about 4 mins.)
  6. Invert in pan and shut off heat.
  7. Toss strawberries with julienned basil.
  8. Add berries (reserving some for topping) to one side of omelet and fold over.
  9. Top with reserved berries.
Add a little sugar to the butter-oil for caramelization to the outside of the omelet.

Finishing Touch: I always add a fresh grind of black pepper to fruit or other sweets to balance.


NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Norma - Platanos, Mangoes and Me! says:

    I was hoping for the recipe since you told me….looks great!

  2. That combination of ingredients sounds awesome!

  3. LidiaLipstick says:

    Thanks for the kudos Joan. Yours is a little more sophisticated, which is expected from such a fine chef, so I plan to make this one instead of Giada’s.

    You go girl.

  4. I can see how that would be good. In Pennsylvania they used to have jam omelettes which were great. I love when a restaurant inspires me to try something new at home.
    angela@spinachtiger recently posted..Fresh Peach Cobbler and How to Peel PeachesMy Profile

  5. hmmmm… looks good but you know….
    South Florida Food and Wine recently posted..Flowers Wine Dinner at Valentino Cucina Italiana Fort LauderdaleMy Profile

  6. The only time I ever had fruit in an omelet was in France. I found it good, but a bit strange. Your version, however, is making me drool! Beautiful!
    Victoria of Flavors of the Sun recently posted..Quanto Basta and Italian Chicken with Pine Nut Gremolata on a Bed of PeperonataMy Profile

  7. Sally - My Custard Pie says:

    I screwed my nose up when I read the title too but knew you’d pull it off Joan. I am trying this. Now converted.

  8. sippitysup says:

    I hear you on unexpected success of flavors. I am learning to love strawberries in so many savory combinations. GREG
    sippitysup recently posted..Summertime Plum Hand PiesMy Profile

  9. Hi Joan,

    my name is Alessandra, nice to meet you.
    As you wrote in the first paragraph “I don’t think I’m going to like it” , but probably I am wrong too. I will give it a try sooner and let you know.
    Just a question: what do you think if I add some drops of aromatic balsamic vinegar on the top of the strawberries?
    Thanks, Alessandra

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