Sun-Dried Tomato Omelette (1 serving) 3 large eggs fresh Mozzarella cheese 4 or 5 oil packed sun-dried tomatoes - cut in strips several leaves of fresh basil - chopped salt and pepper - to taste butter - for frying Melt 2 tablespoons of butter in non-stick skillet. Add a tablespoon of water to the eggs and whisk. Pour eggs into skillet and let cook over medium-high heat until underside is set and beginning to brown. Put several thin slices of the fresh mozzarella cheese on one-half of the egg. Cover with chopped basil and sun-dried tomatoes. Add a dash of salt and pepper. Fold the empty half of the egg over the filling and cook just until filling is warmed. In this omelette, sun-dried tomatoes are paired with fresh Mozzarella and fresh basil. Mr Breakfast would like to thank Valarie34 for this recipe. Recipe number 1124. Submitted 11/9/2003.