Another family favorite, this omelette with mozzarella and tomatoes is so good and very easy to make. Just a few ingredients and so much flavor! Makes a perfect breakfast, brunch, lunch or light dinner.
Servings: 4 Servings
- 10 cherry tomatoes
- 125 g (4.4 oz) fresh mozzarella cherry size
- 8 eggs
- salt and freshl ground pepper to taste
- butter for cooking about ½ tablespoon butter per omelette
- fresh basil and balsamic vinegar reduction to garnish
Begin by cutting cherry tomatoes into halves. Next crack 2 eggs at a time, add a dash of milk and whisk. Add butter to a pan and heat over medium heat. Once the butter has melted and started to foam and sizzle around the edges, pour the egg mixture into the pan. Immediately add 5 cherry tomato halves, with cut side facing down and then six cherry fresh mozzarella cheese between the tomato slices. Let cook until firm (or until mozzarella has melted).
Using a spatula transfer the cheese omelette to a plate. Garnish with fresh basil and drizzle with balsamic vinegar reduction and serve immediately!! Everyone can season with salt and freshly ground pepper on their own.Repeat the the process until you've used up all the eggs. Enjoy!!
It’s very important that you always add butter to the pan before pouring the eggs into the pan, so that the omelette won’t stick at the bottom. If there are remaining from the previous omelette, just remove them with a paper towel.