Zucchini Omelette with Mozzarella and Basil

A juicy omelette with zucchini, cherry tomatoes and melted mozzarella, finished with fresh basil. A light dish for breakfast or dinner that is ready in just a few minutes.

By yumbelo · 1 servings · 20 minutes

Ingredients

• 2 pc Eggs
• 80 g Zucchini
• 6 pc Cherry tomatoes
• 40 g Mozzarella
• 0.5 bunch Basil
• 1 tbsp Olive oil
• Salt
• Pepper

Method

1. Wash the zucchini, cut off the ends and slice thinly or dice into small cubes. Halve the cherry tomatoes, drain the mozzarella and tear it into pieces.
2. Whisk the eggs vigorously in a bowl with a pinch of salt and pepper.
3. Heat 1 tbsp olive oil in a small non-stick pan over medium heat and fry the zucchini for 3 to 4 minutes until lightly browned.
4. Briefly fry the cherry tomatoes along with the zucchini, then pour the eggs evenly over the vegetables.
5. Let the omelette set over medium to low heat, pushing it from the edge toward the center with a spatula, until the surface is almost cooked through.
6. Spread the mozzarella over one half of the omelette, fold the other half over it and let it rest for 1 minute until the cheese starts to melt.
7. Slide the omelette onto a plate, sprinkle with torn basil leaves and serve immediately.