Tomato – Mozzarella – Omelette
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 small tomato (s)
- 125 g mozzarella
- 0.5 ½ bunch parsley
- 5 egg (s)
- 75 g whipped cream
- salt
- Black pepper
- 30 g butter
- Lemon Pepper
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut in half, cut out the stem end. Cut into wedges.
- Drain the mozzarella and cut into 1 cm thick slices, then cut the slices into thick sticks. 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. Then shake the pan, add tomatoes, mozzarella and parsley leaves to the omelette.
- Scatter lemon pepper over the top, cover and cook for another 3 minutes over a mild heat.
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