Cooking time: 10 minutes.
Ingredients
- 350 g of ripe tomatoes of different colors;
- 2 tablespoons olive oil;
- red wine vinegar, salt, ground black pepper - to taste;
- 15 g fresh basil;
- ½–1 fresh red chili pepper ;
- 100 g mozzarella;
- 4 large chicken eggs.
Preparation
Slice the tomatoes and season with ¹⁄₂ tablespoon olive oil, red wine vinegar, salt and pepper.
Grind most of the basil leaves with a pinch of salt to a paste and mix with 1 tablespoon of olive oil. Then finely chop the chili pepper and mozzarella.
Heat ½ tablespoon olive oil in a large skillet. Beat and pour in the eggs, stir them, but do not bring them to readiness. Place the cheese in the center of the pan and drizzle the butter and basil mixture over everything. Let the dish cool slightly.
After a minute, carefully fold the omelette in half and place it on the tomatoes. Cut it down the center, revealing the mozzarella. Add the chili pepper and garnish the dish with the remaining basil leaves.
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