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Tomato – mozzarella – omelet

updated

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Ingredients for 2 servings:

  • 3 small tomatoes
  • 125g mozzarella
  • ½ bunch parsley
  • 5 eggs
  • 75 g whipped cream
  • Salt
  • black pepper
  • 30 g butter
  • e.g. lemon pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and halve the tomatoes, removing the stems. Cut into wedges. Drain the mozzarella and cut into 1 cm thick slices, then cut the slices 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 medium-sized frying pans. 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 another 3 minutes.

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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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