Ingredients:
- 1/2 cup (80 g) Cherry Tomatoes, halved
- 1 tsp (5 ml) Extra Virgin Olive Oil
- 1 small clove (3g) Garlic, finely minced (optional)
- 1 oz (30 g) Fresh Mozzarella, drained and diced
- 5 Fresh Basil leaves, roughly chopped
- 4 Large Eggs (whites only)
- 1 tsp (5 ml) Cold Water or Milk
- 1 tsp (5 g) Unsalted Butter
- Salt and Black Pepper, to taste
Instructions:
- Carefully separate the egg whites from the yolks. Ensure no yolk contaminates the whites, as this hinders fluffiness. Place the whites in a medium bowl.
- Halve the tomatoes, dice the mozzarella into small cubes, and drain off excess liquid from the cheese. Roughly chop the basil.
- Heat olive oil in an 8-inch non-stick pan over medium heat. Add the tomatoes and garlic (if using).
- Sauté gently for 2–3 minutes until the tomatoes soften slightly and begin to 'blister.' Season lightly with salt and pepper. Remove the tomato mixture from the pan and set it aside. Wipe the pan clean.
- Add the cold water/milk and a pinch of salt to the egg whites. Using a fork or whisk, whisk gently until the mixture is slightly frothy, but nowhere near stiff peaks.
- Return the clean pan to medium-low heat. Add the butter and swirl until melted and foamy, ensuring the pan is evenly coated.
- Pour the egg whites into the pan. Let the edges set (about 30 seconds).
- Reduce the heat to low. Gently use a spatula to pull the cooked egg from the edges toward the centre, tilting the pan so the uncooked egg runs underneath. Continue until the top is mostly set but still slightly moist (about 2–3 minutes).
- Spoon the warm tomato filling onto one half of the omelet. Sprinkle the diced mozzarella and chopped basil over the filling.
- Once the bottom is fully set, tilt the pan and use the spatula to fold the unfilled half over the filling, creating a crescent shape.
- Cook for 30 seconds more to melt the cheese slightly. Slide immediately onto a plate and garnish with fresh black pepper or a tiny drizzle of olive oil.