Omelette with cheese and tomatoes

This tomato and green onion omelet is easy enough for even the most novice kitchen chef to make, but it's truly delicious and not only fills you up, but also lifts your spirits, bringing you the freshness and rich colors of summer.

Step-by-step recipe

Step 1:

Cut the tomatoes into 1 cm thick slices.

Step 2:

Cut the green onions into rings.

Step 3:

Break 4 eggs into a bowl and stir vigorously with chopsticks or a fork.

Step 4:

Add green onions, add 2/3 teaspoon salt, season with pepper and stir again.

Step 5:

Heat a frying pan over low heat, pour in a little vegetable oil and melt a piece of butter.

Step 6:

Add the tomatoes and fry over medium-low heat on both sides, lightly salting and sprinkling with oregano on both sides.

Step 7:

Reduce heat to low and pour in half of the egg mixture.

Step 8:

Sprinkle the omelette with grated mozzarella and pour in the remaining egg mixture, making sure the cheese is completely submerged.

Step 9:

Cover and cook over low heat for 10-15 minutes.

Step 10:

Run a spatula around the edge, separating it from the side of the pan, and turn the finished omelette out onto a plate.

Step 11:

Sprinkle the omelette with herbs and serve.

Cooking tips

Use a non-stick frying pan to avoid adding too much oil.

Be careful not to overcook the tomatoes; they should only be lightly browned and not darkened.

After pouring the eggs and onions into the pan, use chopsticks to evenly distribute the onions.

If the surface of the omelette is not very even, pat it with a spatula.