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.