Another of endless variations on the theme of omelet. Nice and very easy to prepare summer breakfast option in the open air.
- 2 servings
- 4-6 eggs (depending on appetite)
- Cream 36-40% fat - 50-150 ml, or "by eye" to taste
- 1-2 heads of mazzarella cheese
- 8-10 cocktail tomatoes
- Fresh basil
- Arugula
- Butter and olive oil
- Salt pepper
Mix eggs with cream, add salt, beat with an electric mixer. Melt a piece of butter in a frying pan, pour the omelet mass into it and fry under a lid over low heat for 5-7 minutes. When the omelet begins to solidify, place the sliced mozzarella on top, cover again, and let the cheese melt a little and "stick" into the omelet. Now you can shoot from fire. Top with cocktail tomato halves, basil leaves and arugula. Sprinkle a little freshly ground pepper and lightly drizzle with olive oil. The omelet is ready, you can serve it. Any quantities of products in this recipe are for reference only, you can change them in accordance with your personal taste.
