A simple omelet with melted cheese inside, served with a tomato and basil garnish. Just what you need for breakfast, lunch or dinner.
Preparation:
To cook:
Level: Easy
Serves: 1
Ingredients
- 1 Egg
- 1 tbsp Water
- 2 tablespoons Butter or a combination of butter and olive oil
- 2 slices Good melting cheese like the American
- FOR THE TOMATO-BASILIC FILLING:
- 2 tablespoons Butter or a combination of butter and olive oil
- 1 teaspoon Dried or fresh basil (chopped if fresh)
- 1 dash Salt and pepper
- ½ Fresh Ripe Tomato, Cut Into 1-inch Pieces
Preparation
Break the egg into a dish and whisk it with the water. Melt the butter in a large nonstick skillet over medium heat. Pour in the egg when the butter is bubbling but not browning. Roll around the pan to make a nice thin omelette. You can take a silicone spatula and pass it around the edges, moving the raw egg under the cooked parts.
When the egg is cooked, place the cheese on it. Fold one side of the egg over the central third then the other side to close the cheese inside. Let the cheese melt a little inside and slide it onto a very large plate. Located nearby.
For the filling, in the same skillet, melt the butter over medium heat. Add the basil, salt and pepper until you feel the basil “wake up” in the butter. Aromatherapy.
Add the tomatoes and stir them into the herb butter. Cook until the desired doneness, either well done or just a little. Slip this delicious mixture on your omelette. Now eat.
