Caprese Egg White Omelet


  • 8 oz. GalbaniĀ® Fresh Mozzarella Ball, diced into small cubes
  • 1 Tbsp. GalbaniĀ® Mascarpone
  • 3/4 cup egg whites
  • 1 Tbsp. heavy cream
  • 1 Tbsp. cream cheese
  • 1/4 Tbsp. kosher salt
  • 2 cracked pepper
  • 1 Tbsp. butter
  • 5 grape tomatoes, cut in half
  • 8 basil leaves


  • Heat broiler in oven to high.
  • Whip together egg whites, cream, mascarpone, cream cheese, salt and pepper until most cream cheese and mascarpone is broken up. Small pieces are ok.
  • Heat an oven safe, non-stick skillet to medium, add butter, melt and turn to high. Coat pan with butter well.
  • Pour egg mixture into pan and cook half way using a spatula to stir eggs slightly.
  • Add mozzarella evenly over top of omelet and place in oven under broiler for about 1 minute to melt cheese and cook omelet through.
  • Top with grape tomatoes, basil leaves and fold over to enjoy!