Tomato and mozzarella omelette
A soft folded omelette with melting mozzarella, fresh tomato and a pinch of oregano.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Serves
- 2 people
- Vegetarian
- Quick
Ingredients
Quantities adjust to the number of servings.
- Eggs4
- Butter10 g
- Tomato1
- Mozzarella60 g
- Dried oregano½ tsp
- Bread2 slices
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Dice the tomato and tear the mozzarella. Beat 2 eggs with a pinch of salt and pepper.
Melt half the butter in a small frying pan over a medium heat, pour in the eggs and draw the setting edges towards the middle a few times with a spatula.
While the top is still slightly runny, scatter half the tomato and mozzarella and a pinch of oregano over one side, fold the other half over and cook for 1 more minute until the cheese starts to melt.
Make the second omelette the same way and serve with toast.