Tomato and mozzarella omelette

Name: Tomato and mozzarella omelette
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 125 g Mozzarella cheese; 4 (350 g) Tomatoes; 5 Eggs (size M); 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Olive oil; 1/2 package (12.5 g) frozen Italian herbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

125 g Mozzarella cheese
4 (350 g) Tomatoes
5 Eggs (size M)
5 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Olive oil
1/2 package (12.5 g) frozen Italian herbs

Directions

1
Drain the mozzarella and cut into cubes. Wash the tomatoes and remove the stalk. Cut the tomatoes horizontally into slices about 1 cm wide. Whisk eggs and milk, season with salt, pepper and paprika
2
Heat 1 1/2 tablespoons of oil in a frying pan (24 cm Ø). Put half of the tomato slices inside and sprinkle with half of the frozen herbs, spread half of the cheese cubes on top. Place the remaining tomato slices, herbs and cheese cubes in the same order
3
Pour egg milk over it. Put a lid on the pan. Let the egg mixture set at low heat for about 15 minutes, moving it back and forth several times in the pan to prevent the mixture from sticking
4
When the surface is frittered, carefully remove the omelette from the edge of the pan and turn it out of the pan onto a sufficiently large, flat lid or plate. Heat the remaining oil in the pan. Carefully put the omelette back into the pan and cook for about 5 minutes without the lid.