Mozzarella, Basil and Fennel Omelette
Serves 2
4 eggs, whisked
2 tsp butter
1 ball buffalo mozzarella
1/2 bunch basil
1/2 fennel, sliced
Lemon
Salt
Pepper
Start by making your fennel by adding lemon and salt to taste. Set aside.
Make each omelette by adding butter to your pan, then the eggs, then allow the eggs to pool around the pan before you add your mozzarella and basil. Fold in half and allow to cook a little longer. Feel free to flip it here if you like so you get delicious oozy melted mozzarella.
Serve on a plate and top with fennel, fennel fronds and salt and pepper.
