Tomato and mozzarella omelette

Name: Tomato and mozzarella omelette
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 125 g Mozzarella; 4 medium-sized tomatoes; 5 Eggs; 5-6 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 3 TABLESPOONS Oil (e.g. olive oil); 2 TEASPOONS TK Italian Herbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

125 g Mozzarella
4 medium-sized tomatoes
5 Eggs
5-6 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
3 TABLESPOONS Oil (e.g. olive oil)
2 TEASPOONS TK Italian Herbs

Directions

1
Dice mozzarella. Wash and slice the tomatoes. Whisk eggs and milk. Season with salt, pepper and paprika powder.
2
Heat 2 tablespoons of oil in a coated pan (24 cm Ø). Put half of the tomato slices in and sprinkle with 1 tsp. of frozen herbs. Spread half of the mozzarella on top. Add the remaining tomato slices, herbs and mozzarella in the same order.
3
Pour the egg milk evenly over it and let it simmer covered at low heat for about 15 minutes. Slide the omelette onto a large flat lid or plate.
4
Heat 1 tablespoon of oil in a frying pan. Put the omelette upside down back into the pan and fry it open for about 5 minutes. Fresh farmhouse bread tastes good with it.