Tomato and Mozzarella Omelette

Eggs: 2 large

Tomatoes: baby tomatoes cut half or 1 medium-sized tomato, diced

Mozzarella: 1/2 ball, sliced

Toast: 2 slices of your preferred bread (such as whole wheat or sourdough)

Butter: 25g + 25g for frying and serve with toasts

Spices: salt and pepper to taste

Parsley / Dill: optional for decoration

Crack the eggs into a bowl, season with salt and pepper according to your taste and whisk them with a fork until well beaten.

Heat the butter in a non-stick skillet over medium heat.

Pour the beaten eggs into the skillet, swirling the pan to ensure eggs are evenly distributed.

Let the eggs cook for a couple of minutes until the edges start to set.

Sprinkle the diced tomatoes and mozzarella cheese evenly over one half of the omelette.

Carefully fold the other half of the omelette over the filling, creating a half-moon shape.

Allow the omelette to cook for another minute or so until the cheese starts to melt.

Optionally: Gently slide a spatula underneath the omelette and carefully flip it over to cook the other side for an additional minute.

Once the omelette is fully cooked and the cheese is melted, remove it from the skillet and transfer it to a plate.

Garnish with fresh parsley or dill.

Toast the bread slices until they are golden and crispy.

Serve the Tomato and Mozzarella Omelette with toasts and butter.

Enjoy!

Add basil before folding omelette.

Use olive oil for cooking instead of butter.

Customise omelette by adding different ingredients such as ham, mushrooms or spinach.

Try Tomato and Mozzarella Omelette as a delicious option for breakfast, lunch or brunch.