Scrambled egg omelette

• servings: 2 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

350g ripe tomatoes

½ a bunch of fresh basil (15g)

1 fresh red chilli (or substitute with chilli flakes)

½ x 125g ball of mozzarella

4 large free-range eggs

Directions

Finely slice tomatoes, arrange on a platter, and dress with olive oil, red wine vinegar, salt, and pepper.

Make basil oil: crush most basil leaves and a pinch of salt in a pestle and mortar, then mix in 1 tbsp olive oil.

Thinly slice the chili and chop the mozzarella.

Heat ½ tbsp olive oil in a wide frying pan on medium heat. Add beaten eggs, stirring gently.

When eggs are lightly scrambled but still loose, add mozzarella to the center and drizzle with basil oil. Let the bottom set for 1 minute.

Tilt the pan down and tap your wrist to shake eggs up the side of the pan; flip it back to the middle and fold the top half over.

Turn upside down onto the tomato platter. Slice down the center to reveal the eggs inside.

Top with chili and remaining basil leaves, and serve.