Tomato and Basil Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl and whisk them until they are well combined.

2. 2

   Chop the 2 medium tomatoes into small pieces and set aside.

3. 3

   Tear the 4 tablespoons of fresh basil leaves into smaller pieces.

4. 4

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

5. 5

   Pour half of the egg mixture into the pan, tilting the pan to spread the eggs evenly.

6. 6

   Cook the eggs for about 2 minutes, or until they start to set.

7. 7

   Sprinkle half of the chopped tomatoes, 2 tablespoons of mozzarella cheese, and half of the basil leaves over the eggs.

8. 8

   Season with

9. 9

   5 teaspoon of salt and

10. 10

    5 teaspoon of black pepper.

11. 11

    Fold the omelette in half and cook for another 1-2 minutes until the cheese melts.

12. 12

    Slide the omelette onto a plate and repeat the process with the remaining ingredients to make a second omelette.

13. 13

    Serve the omelettes hot, garnished with additional basil leaves if desired.