Italian Omelette

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 582
• Protein: 38 g
• Carbs: 10 g
• Fat: 45 g

Ingredients

• 12 piece Egg ( whole )
• 60 g Parmesan cheese ( grated )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 20 piece Solanum lycopersicum esculentum M. ( halved )
• 100 g Spinach ( fresh )
• 2 tbsp Extra virgin olive oil
• 20 g Minimum butter sweet
• 20 g Basil ( chopped )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground

Instructions

1. Prep the fillings

   Cut the cherry tomatoes in half. Slice the mozzarella into one-centimeter cubes. Coarsely chop the basil leaves.

2. Prepare the egg mixture

   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. Sauté the vegetables

   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. Cook the omelette

   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.

Chef's tips

• 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.

Storage

Consume immediately to keep the mozzarella melting.