Tomato – mozzarella – omelet

Ingredients for 2 servings:

• 3 small tomatoes, firm
• 125g mozzarella
• ½ bunch parsley, flat
• 5 eggs
• 75 g whipped cream
• 30 g butter
• salt and pepper
• Lemon pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and halve the tomatoes, cutting out the stems. Cut into wedges. Drain the mozzarella and cut into 1 cm thick slices, then into thick sticks. Pick off a few parsley leaves and finely chop the rest. Whisk the eggs with the cream. Season generously with chopped parsley, salt, and pepper. Melt the butter in a very large or two small frying pans until foamy. Pour in the egg mixture and let it set briefly. Then shake the pan, add the tomatoes, mozzarella, and parsley leaves to the omelet. Sprinkle with lemon pepper, cover, and cook over low heat for a further 3 minutes. Instead of mozzarella, you can also use other mild cheeses such as young Gouda or Butterkäse!