Tomato and Mozzarella Omelette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 small tomato (s)
- 125 g mozzarella
- 0.5 ½ bunch parsley
- 5 egg (s)
- 75 ml whipped cream
- 4 pinches salt
- Pepper, black
- 30 g butter
- Lemon pepper
Print Recipe
Pin Recipe Instructions
- Wash and halve the tomatoes, cut out the stalk base. Cut into wedges. Drain the mozzarella and cut into 1 cm thick slices. Pluck some parsley leaves and finely chop the rest. Whisk the eggs with the cream. Season well with chopped parsley, salt and pepper.
- Froth the butter in a very large pan or two medium-sized pans. Pour in the egg mixture and let it set for a short time.
- Place the tomatoes, mozzarella and the parsley leaves on the omelette. Scatter the lemon pepper over the top, cover and cook for another 3 minutes over a mild heat.
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