Stovetop Cheesy Tomato and Basil Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl. Add the 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk until well combined.

2. 2

   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

3. 3

   Pour the egg mixture into the skillet, tilting the pan to ensure even coverage.

4. 4

   Cook the eggs for about 2-3 minutes, or until the edges start to set.

5. 5

   Sprinkle 1 cup of shredded mozzarella cheese evenly over the eggs.

6. 6

   Add 1 cup of diced tomatoes and 1/4 cup of fresh basil leaves on top of the cheese.

7. 7

   Cover the skillet with a lid and reduce the heat to low. Cook for an additional 3-4 minutes, or until the cheese is melted and the eggs are fully set.

8. 8

   Carefully slide the omelette onto a plate, folding it in half as you do so.

9. 9

   Serve immediately and enjoy your Stovetop Cheesy Tomato and Basil Omelette.