Ingredients
Serves 2-3
Four eggs + 1 tablespoon of water (beaten)
120 g mozzarella cheese, grated
2 cups ripe tomato – preferably cherry tomatoes, chopped
Salt and pepper to taste
One tablespoon of olive oil
½ – 1 teaspoon roasted paprika powder
Fresh basil, marjoram or rocket
Method
Use a large ceramic non-stick pan (you are looking for an egg pancake – not a quiche)
Heat the pan over medium heat. The trick is LOW HEAT; otherwise, it burns.
Beat the eggs and add the paprika powder. Pour the egg mix into the pan.
After 30 seconds, put the raw tomato and onions on one side of the omelette and then top with the mozzarella.
Keep the lid on until the cheese melts. Remove from the heat.
Arrange the fresh rocket/basil on top before folding over the omelette.
Serve immediately with freshly ground black pepper and ground salt to taste.
Tips
If the pan is too small, the egg will still be raw even when the cheese has melted.
Make a thinner rather than a thicker omelette.