Mozzarella and sundried tomato omelette
One of the easiest dishes to make is an omelette. Also, it’s an ideal dish to use up leftovers in your fridge and/or larder. This Mozzarella and sundried tomato omelette was made with things I needed to use up – the omelette is ready within 15 minutes, ideal for a quick lunch/brunch. Serve it with a crispy green salad and crusty bread if you like. I used a roasted chilli pepper but you can use a jarred jalapeno or red chilli – or just some roasted red pepper if you don’t want the omelette spicy.
Ingredients
Method
- Lightly whisk the eggs in a small bowl. Add three pinches of salt.
- Cut the sundried tomatoes & chilli into tiny bits. Finely slice the spring onion. Slice the mozzarella.
- Heat a spoonful of oil in a non-stick frying pan over medium heat. Add the spring onion, sundried tomatoes and chilli.
- Stir for a minute, then pour over the egg, letting it spread out evenly. Turn down the heat.
- When the surface is jelly-like, lay the mozzarella on top of half of the omelette.
- When the cheese has melted the surface is solid, scatter the basil leaves on top of the cheese, season with pepper, then turn the non-cheesy part of the cheesy part. Cook for a minute or so, then slide it to a plate and serve.