Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Mozzarella, sundried tomato & rocket omelette

By Jen G on 18th Mar, 2016

Mozzarella, sundried tomato & rocket omelette


  1. Heat your oven to low (to warm your plates and our first omelette while you cook a second).
  2. Heat a good quality non stick medium frying pan to a medium heat with a knob of butter.
  3. Beat two eggs and add to the pan. Cook for a minute or two. Push a few times into the centre to make some ripples. Always use a plastic utensil.
  4. After a couple of minutes it should start to solidify. Tear up your mozzarella (or use the balls or cherry variety for ease) and scatter across the omelette.
  5. Chop the sundried tomatoes and scatter half over the top. 
  6. When the omelette is cooked to your liking (for baveuse, you'll want it soft but some prefer it cooked to brown), scatter a good handful of the rocket all over, then fold onto a plate to serve.
  7. Repeat for your next guest.
  8. Serve hot with some extra rocket on the side drizzled with olive oil. Peas always go nicely too.
italian  / egg  / cheese
Twitter Google + Facebook Pinterest LinkedIn Email