- 4 Medium size eggs
- 1 teaspoon finely chopped garlic
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon water or milk for beating
- 1/2 cup sliced green onion
- 1 tablespoon chopped basil leaves
- 1/2 cup chopped tomato
Mix chopped tomato, sliced green onion and basil leaves in a bowl and keep it aside.
Beat eggs in a bowl and then add water (or milk), salt, peer and beat again until light in color and mixed well. Keep this mixer aside.
Heat medium size nonstick pan and melt one tablespoon butter until sizzling and then add garlic and cook for one minute. Pour eggs mixer into hot pan. Let it cook for 2 minute or until mixture is almost set, use spatula to lift edges of the omelet to allow uncooked portion. Do not flip the omelet on other side.
Sprinkle shredded mozzarella cheese over half portion of the omelet. Cover the pan lead and let it cook until cheese is melted. Slowly fold the other half of omelet over melted cheese.
Place the omelet into plate and garnish it with tomato topping mixture.