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Recipe of the Week

Mozzarella Omelet

(Serves 2)

The vegetables and mozzarella make this a very filling omelet. It is great for a weekend brunch.

½ of an egg plant (aubergine)

1 small squash

1 red bell (capsicum) pepper

Olive oil

2-½ oz (75 g) mozzarella cheese

4 eggs

4 Tbsp cream

Salt and pepper

1 Tbsp freshly chopped oregano

1-2 Freshly sliced tomatoes

Directions:

Wash the vegetables and cut them julienne. In a heavy skillet, heat a little olive oil, add the vegetables and stir fry them for about 8-10 minutes (or until they are just done but not overcooked). Keep warm.

Beat the eggs and cream, add the freshly chopped oregano and salt and pepper. In a heavy skillet, heat a little olive oil. Pour the egg mixture into the pan and stir occasionally until the mixture is set. Spread the vegetables over the omelet, slice the mozzarella and place slices over the vegetables. Top with 1-2 freshly sliced tomatoes. Serve immediately.

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