Sun-Dried Tomato Omelette

(1 serving)

  • 3 large eggs
  • fresh Mozzarella cheese
  • 4 or 5 oil packed sun-dried tomatoes - cut in strips
  • several leaves of fresh basil - chopped
  • salt and pepper - to taste
  • butter - for frying
Melt 2 tablespoons of butter in non-stick skillet.

Add a tablespoon of water to the eggs and whisk.

Pour eggs into skillet and let cook over medium-high heat until underside is set and beginning to brown.

Put several thin slices of the fresh mozzarella cheese on one-half of the egg.

Cover with chopped basil and sun-dried tomatoes. Add a dash of salt and pepper.

Fold the empty half of the egg over the filling and cook just until filling is warmed.

In this omelette, sun-dried tomatoes are paired with fresh Mozzarella and fresh basil.

Mr Breakfast would like to thank Valarie34 for this recipe.

Recipe number 1124. Submitted 11/9/2003.