Cherry tomato, basil and mozzarella omelette

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Cherry tomatoes100 g
• Light mozzarella40 g
• Basil3 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the cherry tomatoes and halve them; dice the light mozzarella into pieces of about 1 cm and let it drain on kitchen paper.
2. Heat the oil in a non-stick frying pan over medium heat and sear the tomatoes with a pinch of salt for 2 minutes, until they start to soften.
3. Meanwhile beat the eggs and egg white with a fork.
4. Turn the heat to medium-low, pour the eggs over the tomatoes and cook for 3 minutes, until the edges are set.
5. Scatter over the mozzarella and torn basil, cover for 1–2 minutes until the mozzarella melts, then fold the omelette and serve with the wholemeal bread.