Ingredients
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3eggs
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2 tbsp(30 mL) water
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of salt and grinding of black pepper
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1 tsp(5 mL) butter
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1California Roma Tomato, thinly sliced
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¼ cup(60 mL) coarsely grated mozzarella
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1 tbsp(15 mL) finely grated Parmesan
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2 tbsp(30 mL) thinly sliced basil leaves
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Instructions
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In a medium bowl, whisk eggs with water, salt and pepper. Melt butter in a 9 inch (23 cm) non-stick frying pan over medium.
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Pour in egg mixture. As mixture begins to set around edges, using a spatula, gently push set edges towards centre. Tilt pan and let uncooked egg mixture run onto pan.
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When egg is nearly set, about two minutes, cover half with tomatoes, followed by cheeses then basil. Fold unfilled side over filling and slide finished omelette on to a plate.
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