Name: Tomato and Mozzarella Omelette
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2 serving(s)
Ingredients: 1 ½ cups (210 g) cherry tomatoes, various colours, halved; 1 tbsp (15 ml) olive oil; 6 eggs; 1 tbsp butter; 1 ball (125 g) mozzarella di bufala, drained and diced; 2 tbsp (30 ml) homemade or store-bought pesto; 1 tbsp chives, finely chopped; Basil leaves (optional)

Ingredients

- 1 ½ cups (210 g) cherry tomatoes, various colours, halved
- 1 tbsp (15 ml) olive oil
- 6 eggs
- 1 tbsp butter
- 1 ball (125 g) mozzarella di bufala, drained and diced
- 2 tbsp (30 ml) homemade or store-bought pesto
- 1 tbsp chives, finely chopped
- Basil leaves (optional)

Preparation

- In an 11-inch (28 cm) non-stick skillet over high heat, cook the tomatoes in the oil for 2 to 3 minutes or until tender and golden. Season with salt and pepper. Set aside on a plate. Clean the skillet.
- In a bowl, whisk the eggs. Season with salt and pepper.
- In the cleaned skillet over medium heat, melt the butter and pour in the beaten eggs. Cook the omelette for 2 to 3 minutes, breaking up the eggs with a spatula to ensure even cooking.
- Once the edges of the omelette are almost cooked but the centre is still slightly runny, add the tomatoes, mozzarella, pesto and chives.
- Cook for 2 more minutes or until the desired doneness. Add the basil leaves. Serve immediately with toasted bread, if desired.

Tomato and Mozzarella Omelette

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Ingredients

Preparation

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