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Scrambled egg omelette
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Total Time:
10 minutes
Ingredients:
  • 350 g ripe mixed-colour tomatoes
  • ½ a bunch of fresh basil (15g)
  • ½-1 fresh red chilli
  • ½ x 125 g ball of mozzarella
Instructions:
  • Thinly slice the tomatoes and arrange them on a platter. Drizzle with extra virgin olive oil, red wine vinegar, sea salt, and black pepper. In a mortar, combine most of the basil leaves with salt and pound into a paste. Mix in 1 tablespoon of olive oil to create basil oil. Slice the chili and chop the mozzarella. Heat olive oil in a 26cm non-stick frying pan over medium heat. Beat the eggs and pour them into the pan. Stir gently until lightly scrambled. Add mozzarella to the center and drizzle with basil oil. Let the bottom set for 1 minute, then tilt and shake the pan to fold the eggs. Flip and fold the eggs, then transfer to the tomato platter. Cut down the middle to reveal the scrambled eggs. Sprinkle with chili, remaining basil leaves, and serve. Enjoy!

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