Basil and Mozzarella Omelette

Ingredients

Eggs

3 large

Fresh basil leaves

1/4 cup, chopped

Mozzarella cheese

1/2 cup, shredded

Olive oil

1 tablespoon

Black pepper

to taste

Salt

to taste

Instructions

1. In a mixing bowl, crack the eggs and whisk them together with a pinch of salt and black pepper until well combined and slightly frothy.
2. Heat the olive oil in a non-stick skillet over medium heat, ensuring it coats the bottom evenly.
3. Once the oil is hot, pour in the beaten eggs. Allow the eggs to cook undisturbed for about a minute, letting the edges set.
4. Sprinkle the chopped basil leaves and shredded mozzarella cheese over one half of the omelette.
5. Carefully fold the other half of the omelette over the filling, creating a half-moon shape.
6. Continue cooking for an additional 2-3 minutes, or until the cheese has melted and the eggs are fully cooked but still moist.
7. Gently slide the omelette onto a plate and serve immediately while hot, garnished with additional basil if desired.