Pondering what to have for breakfast this morning I came up with this, which turned out rather nicely..
- Two eggs
- One tomato
- One large mushroom
- Small amount of fresh ginger
- Italian herbs
- One ball of mozzarella.
First chop the tomato, mushroom and ginger and fry in some oil with garlic and herbs until cooked. Remove from the pan onto a side plate. Beat the eggs in a cup with a little salt and start the omlette cooking in the pan.
When the omlette is almost ready add the pre-cooked tomato and mushroom mixture to one half of the omlette and slice the mozzarella ball on top before folding the empty side over the top.
Leave for a couple of minutes on a very low heat so the omlette finishes cooking (you can try and turn it if you feel brave) and for the mozzarella to start melting.
Serve and (hopefully!) enjoy. 🙂