By Eli Urbeck
Crack the eggs into a bowl and beat them with salt and black pepper until well mixed.
Heat a non-stick skillet over medium heat and add olive oil.
Once the oil is hot, pour in the beaten eggs, swirling the pan to create an even layer.
Cook the eggs for 2-3 minutes until they are mostly set but still slightly runny on top.
Sprinkle the mozzarella cheese over one half of the omelette, followed by the diced tomato and a few torn basil leaves.
Carefully fold the omelette in half using a spatula. Cook for another minute to allow the cheese to melt and the omelette to fully set.
Slide the omelette onto a plate, garnish with additional basil leaves if desired, and serve immediately.
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This Breakfast Vegetarian Quick & Easy recipe is ready in 15 minutes and features Mozzarella cheese, Tomato, Fresh basil leaves and other delicious ingredients. Contains 250 calories total.
Crack the eggs into a bowl and beat them with salt and black pepper until well mixed.
Heat a non-stick skillet over medium heat and add olive oil.
Once the oil is hot, pour in the beaten eggs, swirling the pan to create an even layer.
Cook the eggs for 2-3 minutes until they are mostly set but still slightly runny on top.
Sprinkle the mozzarella cheese over one half of the omelette, followed by the diced tomato and a few torn basil leaves.
Carefully fold the omelette in half using a spatula. Cook for another minute to allow the cheese to melt and the omelette to fully set.
Slide the omelette onto a plate, garnish with additional basil leaves if desired, and serve immediately.
Calories per Serving: 250
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