Tomato, Dill, Pesto, and Mozzarella Omelette

Ingredients

• 3 large eggs
• Fresh dill, a small handful (about 2 tablespoons, chopped)
• 1 ball fresh mozzarella (150 g or 5.3 oz)
• Cherry tomatoes, 5-7 pieces (about 100 g or 3.5 oz)
• Unsalted butter, 20 g (1.5 tablespoons)
• A few drops of olive oil
• Heavy cream, 70 ml (¼ cup or 2.4 fl oz)
• Salt and pepper, to taste
• Basil pesto, 5-6 teaspoons (recipe below)

Cooking Instructions

Prep Ingredients:

Slice the cherry tomatoes in half. Tear or slice the mozzarella into small pieces. Finely chop the fresh dill.

Whisk Eggs:

In a bowl, whisk the eggs with the heavy cream, a pinch of salt, and a pinch of pepper until smooth.

Heat Pan:

Place a non-stick skillet over medium heat. Add the butter and a few drops of olive oil to prevent burning.

Cook Omelette:

Pour the egg mixture into the skillet. Cook for 2-3 minutes until the edges start to set.

Add Fillings:

Sprinkle the cherry tomatoes, mozzarella, and dill evenly over one half of the omelette. Spoon 5-6 teaspoons of basil pesto over the fillings.

Fold and Finish:

Cook for another 2-3 minutes until the eggs are mostly set but slightly soft. Fold the omelette in half, covering the fillings. Cook for an additional 1-2 minutes until the mozzarella begins to melt.

Serve:

Slide the omelette onto a plate and serve immediately, garnished with extra dill if desired.

Chef's Note

Basil Pesto Sauce
Makes: ~200 ml (¾ cup)

Ingredients:

• Fresh basil, 100 g (4 cups, loosely packed)

• Pine nuts, 2 tbsp (20 g)

• Garlic, 1 clove

• Romano cheese, 70 g (¾ cup, grated) or Parmesan

• Extra-virgin olive oil, 150 ml (⅔ cup)

• Fine sea salt, ½ tsp (optional)

• 1 ice cube

Instructions:

1) Toast pine nuts in a pan over medium heat for 1-2 minutes until fragrant. Cool slightly.

2) In a food processor, pulse basil, pine nuts, garlic, cheese, and ice cube until finely chopped.

3) Slowly drizzle in olive oil while blending for 10-15 seconds until smooth.

4) Season with salt to taste.
Use immediately or store in an airtight container in the fridge for up to 1 week.