Name: Bruschetta Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Healthy
Ingredients: ⅛ cup red onion, finely chopped; 20 cherry or grape tomatoes, quartered; 16 fresh basil leaves, chopped; 1 clove garlic, minced; 1 tsp olive oil; 2 strips (50 g) bacon, chopped into tiny pieces; 4 large eggs; Pinch of sea salt; Pinch of black pepper, freshly ground; 1 tsp avocado oil, separated¼ cup (50 g) mozzarella cheese, torn or grated

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If you love the vibrant flavors of classic bruschetta, why not bring them to breakfast? This Bruschetta Omelette is a delicious twist on the Italian favorite, combining fluffy eggs with juicy tomatoes, fresh basil, and a hint of garlic for refreshing bite. This dish is light, nutritious, and bursting with flavor—perfect for a wholesome, balanced start to your day!

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Why you’ll love this bruschetta omelette
Ingredients you’ll need
Equipment you’ll need
Instructions
Substitutions
Related
Bruschetta Omelette

Why you’ll love this bruschetta omelette

It’s a great way to start your day with 33 g of protein and 18 g of fibre.
It’s sugar-free, low-carb and high protein, making it perfect for someone with insulin resistant PCOS.
It is balanced with healthy fats, fibre and protein, which will keep you full for hours.
It takes under 15 minutes to make and it is super easy.

Ingredients you’ll need

Red onion
Cherry or grape tomatoes, quartered
Fresh basil leaves
Garlic
Olive oil
Sea salt
Black pepper, freshly ground
Bacon
Large eggs
Avocado oil
Fresh mozzarella cheese

Equipment you’ll need

Instructions

Make the bruschetta. In a small bowl, combine ⅛ cup red onion, quartered cherry tomatoes, fresh basil leaves, minced garlic and 1 teaspoon olive oil. Set aside.

Cook the bacon. In a 12-inch non-stick skillet, cook the bacon over medium heat until it is slightly crispy. Remove the bacon from the pan and place on a paper towel to absorb any excess grease. Set aside.

Cook the eggs. In a small bowl whisk the eggs. Add a pinch of sea salt and a pinch of freshly ground black pepper. Heat ½ teaspoon of avocado oil in a 10-inch skillet over medium heat. Add half the egg mixture and swirl the skillet around so the eggs cover the bottom of the skillet.

Assemble the omelette. When the eggs are almost cooked through, spread half the mozzarella cheese on top, followed by half the bacon. Then add half the bruschetta mix. Using a spatula, fold the egg in half and slide it onto a plate. Repeat this step again to make the second omelette.

Healthy Tip: 🥚✨ Eggs are a powerhouse for women's health! They are rich in choline, a vital nutrient that supports hormone balance, brain health, and fetal development during pregnancy. Plus, their high-quality protein helps stabilize blood sugar, which is especially beneficial for PCOS and hormone regulation.

Substitutions

Substitute for Avocado oil. You can use coconut oil instead of avocado oil. They both have big a higher heat tolerance making them great options for cooking.

Substitute for Mozzarella cheese. You could use freshly grated parmesan cheese.

Substitute for bacon. If you don’t have bacon you could also use ham, back bacon or pancetta. Or go vegetarian and just leave the bacon out.

Make it dairy-free. You can substitute your favourite vegan cheese or just leave out the dairy.

Substitute for red onion. You could also try using a shallot, which would give a milder flavour than the red onion.

Looking for other recipes like this? Try these:

Bruschetta Omelette

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Author: Kristina
Total Time: 15 minutes
Yield: 2 1x
Diet: Gluten Free

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Description

Start your morning with this Bruschetta Omelette, a delicious and PCOS-friendly breakfast packed with protein and fresh flavors. Made with juicy tomatoes, basil, garlic, and fluffy eggs, this dish supports balanced blood sugar and hormone health while keeping you full and energized. Light, nutritious, and easy to make, this omelette is a must-try for a satisfying and wholesome start to your day!

Ingredients

Scale

⅛ cup red onion, finely chopped

20 cherry or grape tomatoes, quartered

16 fresh basil leaves, chopped

1 clove garlic, minced

1 teaspoon olive oil

2 strips (50 g) bacon, chopped into tiny pieces

4 large eggs

Pinch of sea salt

Pinch of black pepper, freshly ground

1 tsp avocado oil, separated¼ cup (50 g) mozzarella cheese, torn or grated

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Instructions

In a small bowl, combine ⅛ cup red onion, quartered cherry tomatoes, fresh basil leaves, minced garlic and 1 teaspoon olive oil. Set aside.
In a 12-inch non-stick skillet, cook the bacon over medium heat until it is slightly crispy. Remove the bacon from the pan and place on a paper towel to absorb any excess grease. Set aside.
In a small bowl whisk the eggs. Add a pinch of sea salt and a pinch of freshly ground black pepper.
Heat ½ teaspoon of avocado oil in a 10-inch skillet over medium heat. Add half the egg mixture and swirl the skillet around so the eggs cover the bottom of the skillet. When the eggs are almost cooked through, spread half the mozzarella cheese on top, followed by half the bacon. Then add half the bruschetta mix. Using a spatula, fold the egg in half and slide it onto a plate. Repeat this step again to make the second omelette.