Omelette Mozzarella Recipe

Prepare eggs

Crack the 3 large eggs into a medium bowl. Add 2 tbsp milk or water (for a slightly creamier or lighter texture), 1 tsp salt, and 1 tsp black pepper. Whisk vigorously until homogenous and slightly frothy, about 20–30 seconds.

Taste a small drop (optional) and adjust seasoning. Set the egg mixture aside while you prepare the filling and heat the pan.

Prepare mozzarella

Pat the fresh mozzarella dry with paper towel and slice into 6–8 thin slices or tear into small pieces so it will melt evenly (about 75 g total).

Prepare tomatoes and herbs

Halve or quarter 6 cherry tomatoes depending on size. Thinly slice the green onion (white and green parts) if using. Stack and chiffonade or tear 6 basil leaves into ribbons. Place prepared filling ingredients in a small bowl and set aside.

Heat pan

Place a 10–12 inch nonstick or well-seasoned skillet over medium-low to medium heat. Add 1 tbsp butter and 1 tsp olive oil (optional). Heat until butter is melted and foamy but not browned, about 1 minute. Swirl to coat the pan.

Cook eggs

Pour the whisked eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a spatula, gently push the set edges toward the center while tipping the pan so uncooked egg runs to the edges. Continue this gentle motion for about 45–60 seconds until the top is mostly set but still slightly glossy.

Add filling

With the omelette surface still slightly moist, evenly distribute the mozzarella slices/pieces on one half of the omelette, then add the halved cherry tomatoes, sliced green onion, and torn basil on top of the cheese.

Fold and finish

Use the spatula to loosen the omelette from the pan edges. Fold the empty half over the filling to create a half-moon. Let cook 30–60 seconds more to allow cheese to melt and tomatoes to warm. If you prefer the interior fully cooked, reduce heat and cover the pan for 30–45 seconds to melt the mozzarella through without browning the exterior.

Slide and rest

Carefully slide the omelette onto a plate seam-side down. Let rest 1 minute so residual heat finishes melting the cheese and the omelette sets slightly.

Season the finished omelette with an extra pinch (about 1/4 tsp) of salt and 1/4 tsp freshly ground black pepper if desired. Garnish with 2 torn basil leaves. Serve immediately with toast or salad.