Think Italian with this Caprese Omelette! Eggs, mozzarella, tomato and basil with a good grind of black pepper is a match made in heaven, perfect for brightening up your weekday breakfast with a protein hit.
- 2 eggs, whisked with salt & pepper
- 50g fresh mozzarella
- 1 small tomato, diced
- 6-8 basil leaves, torn
- Prep eggs, mozzarella and tomato
- Heat 1/4 tsp oil in a non-stick fry-pan on medium heat. Pour whisked egg mixture into pan and move around the pan to spread out evenly. Cook for 1-2 minutes, until eggs start to cook and firm up slightly (but there is still a little raw egg on top).
- Top one half of the omelette with the mozzarella and tomato. Season and carefully fold in half to serve. Top with basil leaves.