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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  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.