Instructions

1. Lightly whisk the eggs in a small bowl. Add three pinches of salt.
2. Cut the sundried tomatoes & chilli into tiny bits. Finely slice the spring onion. Slice the mozzarella.
3. Heat a spoonful of oil in a non-stick frying pan over medium heat. Add the spring onion, sundried tomatoes and chilli.
4. Stir for a minute, then pour over the egg, letting it spread out evenly. Turn down the heat.
5. When the surface is jelly-like, lay the mozzarella on top of half of the omelette.
6. 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.