Sun-Dried Tomato Omelette
Melt 2 tablespoons of butter in non-stick skillet.
- 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
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.