in Recipes

Tomato omelet with mozzarella

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Ingredients for 2 servings:

  • 4 eggs
  • 20 g Parmesan, grated
  • Salt
  • pepper
  • 200 g cherry tomatoes
  • 125 g mozzarella, in small balls or in one piece
  • 10 g butter or margarine
  • ½ bunch basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Crack eggs into a bowl. Add Parmesan cheese, salt, and pepper and whisk to combine. Wash the tomatoes and remove the stems. Halve the tomatoes. Drain the mozzarella. Leave the tomatoes whole and cut the pieces into cubes. Heat butter or margarine in a non-stick pan. Pour in the egg mixture. Place the tomato halves, cut-side up, on top of the egg mixture. Sprinkle the mozzarella between the halves. Cover and cook over low heat for about 5 minutes, until the egg mixture has set and the cheese has melted. Wash the basil and pat dry, then sprinkle the leaves over the omelet. Sprinkle with coarse pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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