Tomato Mozzarella Omelet Recipes

FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE

Steps:

• In a small bowl, stir together eggs, salt and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.
• Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
• Sprinkle half of the oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half of the shredded mozzarella.
• With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato and cheese to make another omelet.

EASY TOMATO OMELETTE

Steps:

• Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
• Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
• Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
• Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
• Pour the egg mix into the pan
• Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
• Let it cook for about 2 minutes and...
• Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
• Fold the empty half of the omelette on top of the other.
• Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.