Margherita Omelette
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1 serving
The classic flavours of a Margherita pizza are used in our easy-to-put-together omelet
Courtesy of the California Tomato Farmers
Ingredients
- 3 eggs
- 2 tbsp (30 mL) water
- Pinch of salt and grinding of black pepper
- 1 tsp (5 mL) butter
- 1 California Roma Tomato, thinly sliced
- ¼ cup (60 mL) coarsely grated mozzarella
- 1 tbsp (15 mL) finely grated Parmesan
- 2 tbsp (30 mL) thinly sliced basil leaves
Directions
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1
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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2
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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3
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.
