Rated 4.33 out of 5 based on 3 votes
- 3 L eggs
- 1 x tomatoe
- 1/2 x spanish onion
- 2 sprigs shallots
- 1 pinch salt n pepper
- 1 handful mozzerella cheese
- 1 tspn butter
slice the tomato,Spanish onions, and shallots
separate egg whites and set the yolks aside.
heat your non stick pan and add 1 tbsp of butter
whisk the whites till they are fluffy and then fold in the egg yolks and pour into the heated pan.
cook on medium to high till you place the tomato,onion on one side of the pan and
the cheese on the other then turn the heat down let sit till you can pick up one side to see if it is golden brown and place under a grill to cook off the top till the veges are warmed up or to your liking.
the fold the cheese side over to the vege side and serve with sprinkled shallots and salt n pepper
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OMG! I never would have thought about separating the yolks and the whites for an omelette. Genius!
holy cricket that’s an OMELETTE!