When it comes to easy weeknight dinners, a quick and simple omelette is usually one of the top go-tos in any household.
Jamie Oliver puts a fancy spin on this classic 10-minute dish by giving it a scrambled egg texture that is so rich and creamy.
This recipe for two cooks in 10 minutes and is served with fresh tomatoes, fragrant basil and melty mozzarella.
Scrambled egg omelette recipe
Ingredients
- 350 g ripe mixed-colour tomatoes
- ½ a bunch of fresh basil (15g)
- ½-1 fresh red chilli
- ½ x 125 g ball of mozzarella
- Four large free-range eggs
Instructions
Thinly slice the tomatoes and arrange them on a serving platter. Drizzle with extra virgin olive oil, red wine vinegar, and season with sea salt and black pepper.
In a pestle and mortar, pound most of the basil leaves with a pinch of salt into a paste, then mix in one tablespoon of extra virgin olive oil to create a basil oil.
Thinly slice the chilli and finely chop the mozzarella.
Heat a 26cm non-stick frying pan over medium heat with ½ tablespoon of olive oil. Beat the eggs and pour them into the pan, stirring gently with a rubber spatula.
When the eggs are softly scrambled but still slightly runny, stop stirring. Scatter the mozzarella in the centre and drizzle with the basil oil.
Let the bottom of the eggs set for 1 minute. To fold the eggs, tilt the pan down and tap your wrist until the eggs move up the side of the pan. Use the spatula to flip them back to the centre, then fold the top half over.
Turn the eggs upside down onto the tomato platter with the set side up. Then, slice down the centre to reveal the creamy scrambled eggs.
Sprinkle with the chilli (as much as you like) and the remaining basil leaves. Enjoy immediately while it’s still warm.
