Sun-Dried Tomato and Mozzarella Omelette

Another simple omelette I absolutely love is this Sun-Dried Tomato and Mozzarella Omelette, perfect for any weeknight.

UNDER 10 MINS

VEGETARIAN

Ingredients

1 Serving

• 3 large eggs
• 1/4 cup sun-dried tomatoes, chopped
• 1/3 cup fresh mozzarella cheese, shredded
• handful of fresh basil, chopped
• 1 tbsp milk
• 1 tbsp olive oil

Instructions

1. Beat the eggs in a bowl with milk, salt, and pepper until the mixture is smooth.
2. Chop the sun-dried tomatoes and fresh basil. Set aside.
3. Heat olive oil in a non-stick pan over medium heat. Pour in the egg mixture and swirl to evenly coat the bottom of the pan.
4. As the eggs begin to set, lift the edges gently with a spatula and tilt the pan to allow uncooked eggs to flow onto the surface of the pan.
5. Sprinkle the chopped sun-dried tomatoes and shredded mozzarella evenly over one half of the omelette. Distribute the chopped basil over the top.
6. Once the bottom of the omelette is set and the top is still slightly runny, carefully fold the omelette in half with a spatula, covering the fillings.
7. Let it cook for another minute to ensure the mozzarella melts inside.
8. Carefully slide the omelette onto a plate and garnish with extra basil.