Mozzarella and sundried tomato omelette
Background
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
- 3 eggs
- 2 sundried tomatoes (from jar)
- 1 spring onion
- ½ grilled chilli (or from jar), optional
- ½ mozzarella ball, drained
- 4 basil leaves
Instructions
- 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.
Categories
- Meal Type: - Brunch - Everyday - Leftovers - Lunch - Main - Quick & Easy
- Cuisines: - Italian
- Occasions: - Mothers Day
- Ingredients: - Dairy - Eggs
- Health and Diet: - Combination - Gluten Free - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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