Tomato Mozzarella Omelet

For the tomato mozzarella omelet, rinse the tomatoes and cut them in half. Remove the stem end and cut into wedges.

Drain the mozzarella and cut into 1 cm thick slices. Then cut the slices into thick sticks.

Pluck some parsley leaves, chop the rest. Mix the eggs with the whipped cream. Season heartily with chopped parsley, salt and pepper.

Cream the butter in a very large or two medium frying pans. Pour in the egg mixture and let it set very briefly.

Then shake the frying pan, add the tomatoes, mozzarella and parsley leaves to the omelet. Sprinkle with lemon pepper and cook the tomato-mozzarella omelette at low temperature with the lid closed for another 3 minutes.

Preparation Tip:

Instead of using mozarella, the tomato-mozzarella omelet can be made with another mild cheese, such as butter cheese or young Gouda.

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