The classic flavours of a Margherita pizza are used in our easy-to-put-together omelet
Makes 1 serving
2 tbsp water
Pinch of salt and grinding of black pepper
1 tsp butter
1 California Roma Tomato, thinly sliced
¼ cup coarsely grated mozzarella
1 tbsp finely grated Parmesan
2 tbsp thinly sliced basil leaves
- In a medium bowl, whisk eggs with water, salt and pepper. Melt butter in a 9-inch non-stick frying pan over medium.
- Pour in egg mixture. As mixture begins to set around edges, using a spatula, gently push set edges towards centre. Tilt pan and let uncooked egg mixture run onto pan.
- When egg is nearly set, about two minutes, cover half with tomatoes, followed by cheeses then basil. Fold unfilled side over filling. Then slide on to a plate.