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.

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