• 2 eggs
• 1 teaspoon dried basil or 2 fresh basil leaves (otherwise, use parsley or oregano)
• 1/2 medium-sized onion
• 1 fresh sliced tomato
• 1 teaspoon Noal butter
• 4 slices Noal Mozzarella
• salt and pepper
Whisk together eggs, salt, pepper and basil in a small bowl.
Cut the onion into rings and soak them in a bowl with hot water for 1 minute. Remove them from water and set aside.
Melt Noal butter in a 20 cm non-stick skillet. Pour in the egg mixture and cook on a low heat, moving gently to spread the mixture on the whole skillet surface. Continue until the egg is set and will not flow.
Cover the omelette with Noal Mozzarella cheese slices. Let the cheese start melting. Finally, spread the onion rings and the tomato slices on half the omelet and with a pancake turner, fold the omelette in half.