Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Slow, simple my mornings. My favorite. Made even better with a new go-to breakfast, caprese eggs.
This is the perfect gluten free, non-starchy breakfast option. Plus, it can easily be made dairy free using a dairy free cheese!
It’s packed with nutrients, filling, and the best flavor combinations. I cannot get enough of summer tomatoes paired with balsamic glaze. Too good!
Speaking of balsamic glaze…its something I always have in my cabinet (I get mine at Whole Foods or local specialty stores). It adds the best slightly sweet, acidic flavor on toasts, pizza, sandwiches, salads, etc. I am in love!
These caprese style eggs are simple to make, but feel so fancy. The best kinds of meals!
A few of you have served this over toast since I posted the recipe on Instagram, and I absolutely am trying that next time! Or maybe over an English muffin. Yum!!
If you don’t have balsamic glaze, you can sub a splash of regular balsamic! As for the base of greens, you can really use any you have 🙂 It adds a fresh bite while upping the nutrients of the meal. Win win!
Let me know what you think of this recipe below with a rating and comment if you try it out! xo
Gluten free caprese eggs. A simple combination of tomatoes, mozzarella, eggs, and balsamic for a healthy and delicious breakfast.
1/2 cup arugula or baby spinach (or more)
1 large tomato
Oil for the pan
1/4 cup mini fresh mozzarella balls, cut in half
Salt and pepper, to taste
Balsamic glaze, for drizzling (can sub regular balsamic)
Fresh basil (optional)
Slice tomato into about 1/4” thick pieces (you can serve as much or as little of the tomato as you’d like). Season the slices with salt and pepper and place over a bed of arugula or baby spinach.
Heat a pan over medium heat with avocado or olive oil. Crack eggs into the pan to fry and season with salt and pepper; when the eggs are about halfway cooked, place mozzarella (dairy free or regular) on top of the eggs and cover the pan to melt the cheese. Cook until eggs are cooked to your liking.
Serve the eggs over the tomato slices. Drizzle with balsamic glaze and garnish with fresh basil (optional).
This recipe was very good but the only thing I don’t like is that you don’t have the calories, protein, carbs, fats or fibers listed for your recipes. That makes it harder for me to use your recipes when trying to recoded those things daily.
I’m glad you enjoyed the recipe. You will not find calories or macros on my page, as this is not something I focus on as a dietitian. I’m sorry that you included that in your review and rating, as that is not what my recipes are intended for.
Obsessed with this recipe! it’s SO easy and keeps me full!
Recipes are delicious! Just would like if you added how many calories are in things total because I’m on a food tracker and I need to know.
Hi Taylor! I don’t focus on calories or macros as a dietitian so I don’t include that info. If needed for medical reasons, you can add the ingredients into a tracker!
So yummy !! Was having some trouble this morning figuring out what to eat, and this recipe definitely hit the spot ! I did change it up by substituting in vegan feta. As well as cooking up the tomatoes and arugula before adding the eggs in to same pan. A side of sourdough with this was also a nice addition.