Classic Omelette ft. Tomatoes

Ingredients

• 6 Vasilico Eggs
• 1 tsp Olive Oil
• 3 tomatoes, in sliced cubes
• 3 sliced Basil leaves
• 2 motzarella slices
• ¼ tsp salt and pepper

Unless otherwise specified, most recipes are written based on the use of large eggs.
One large egg = ¼ cup or 4 tablespoons or 50 mL

Method

1. Whisk eggs, salt and pepper.
2. In a different bowl add up Basil leaves, Motzarella and Tomatoes.
3. Pour the Olive oil in non-stick skillet. Heat over medium-high heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
4. When eggs are almost set on surface but still look moist, cover half of omelette with filling. Slip spatula under unfilled side; fold over onto filled half.
5. Cook for 2–3 minutes, then slide omelette onto plate.