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    Liv's Recipes

    Scrambled egg omelette

    breakfast
    main
    quick
    vegetarian
    ​

    2 servings

    porcje

    10 minutes

    czas aktywny

    10 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    350g ripe tomatoes

    ½ a bunch of fresh basil (15g)

    1 fresh red chilli (or substitute with chilli flakes)

    ½ x 125g ball of mozzarella

    4 large free-range eggs

    Wskazówki

    Finely slice tomatoes, arrange on a platter, and dress with olive oil, red wine vinegar, salt, and pepper.

    Make basil oil: crush most basil leaves and a pinch of salt in a pestle and mortar, then mix in 1 tbsp olive oil.

    Thinly slice the chili and chop the mozzarella.

    Heat ½ tbsp olive oil in a wide frying pan on medium heat. Add beaten eggs, stirring gently.

    When eggs are lightly scrambled but still loose, add mozzarella to the center and drizzle with basil oil. Let the bottom set for 1 minute.

    Tilt the pan down and tap your wrist to shake eggs up the side of the pan; flip it back to the middle and fold the top half over.

    Turn upside down onto the tomato platter. Slice down the center to reveal the eggs inside.

    Top with chili and remaining basil leaves, and serve.

    2 servings

    porcje

    10 minutes

    czas aktywny

    10 minutes

    całkowity czas
    Zacznij Gotować

    Gotowy, aby zacząć gotować?

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    Składniki

    350g ripe tomatoes

    ½ a bunch of fresh basil (15g)

    1 fresh red chilli (or substitute with chilli flakes)

    ½ x 125g ball of mozzarella

    4 large free-range eggs

    Wskazówki

    1

    Finely slice tomatoes, arrange on a platter, and dress with olive oil, red wine vinegar, salt, and pepper.

    2

    Make basil oil: crush most basil leaves and a pinch of salt in a pestle and mortar, then mix in 1 tbsp olive oil.

    3

    Thinly slice the chili and chop the mozzarella.

    4

    Heat ½ tbsp olive oil in a wide frying pan on medium heat. Add beaten eggs, stirring gently.

    5

    When eggs are lightly scrambled but still loose, add mozzarella to the center and drizzle with basil oil. Let the bottom set for 1 minute.

    6

    Tilt the pan down and tap your wrist to shake eggs up the side of the pan; flip it back to the middle and fold the top half over.

    7

    Turn upside down onto the tomato platter. Slice down the center to reveal the eggs inside.

    8

    Top with chili and remaining basil leaves, and serve.