Italian Omelette
Ingredients
- 12 pcEgg (whole)
- 60 gParmesan cheese (grated)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 20 pcSolanum lycopersicum esculentum M. (halved)
- 100 gSpinach (fresh)
- 2 tbspExtra virgin olive oil
- 20 gUnsalted butter
- 20 gBasil (chopped)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
Method
A thick, golden egg cake where melting mozzarella creates strings with every bite. Cherry tomatoes burst in the mouth, releasing their tangy juice amidst the mellow parmesan.
- 1
Cut the cherry tomatoes in half. Slice the mozzarella into one-centimeter cubes. Coarsely chop the basil leaves.
- 2
Crack the eggs into a bowl. Add the parmesan, salt, and pepper. Whisk with a fork just enough to combine, without trying to make it foamy.
- 3
Heat oil and butter in a pan. When the butter stops sizzling, toss in the tomatoes and spinach. Let them wilt for 2 minutes over high heat.
- 4
Pour the eggs and distribute the mozzarella. Let it set over low heat without stirring. When the edges pull away and the center is still wobbly, sprinkle with basil and serve.
Frequently asked questions
How do you get this dish right?
- Do not over-beat the eggs to maintain a dense and melting texture.
- Use a non-stick pan so the golden crust slides perfectly when serving.
How long does this dish keep?
Consume immediately to keep the mozzarella melting.
