Italian Omelette

Bacon and eggs. Eggs and pancakes. Eggs and cheese. Sometimes spinach. Eggs are versatile. I'm not sure why I had never tried it before... But sometimes it's harder to branch out than you think. These may be better for dinner than breakfast and that's just fine with me. Mine didn't turn out so pretty. Just delicious.

Italian Omelette

1 tbsp OliveNGrape Oregano Olive Oil

4 eggs

1/2 cup shredded Mozzarella cheese

1/4 onion, sliced very thin

salt and pepper to taste

1/4 cup good tomato sauce

few basil leaves, optional

goat cheese for topping, optional

Add the oil to a large saute pan and heat to medium high. Put in half the onions and a dash of salt. Cook until they are fragrant and soft.

Crack 2 of the eggs into a bowl and whip with a fork until combined and a bit frothy. You can add half a tablespoon of water or of milk to it as well, but I've never felt the need. Add salt and pepper now to taste.

Lower the heat to medium and pour the eggs into the pan, making sure to cover all of the onions. Cook until just set up and beginning to bubble on the edges. Sprinkle half the mozzarella cheese on and the basil and fold the omelette in half. Cover for a minute or so until the cheese is melted how you like it.

Remove to a warmed plate and set aside. Repeat with the other 2 eggs.

To serve, spoon some of the tomato sauce over the top and dot with goat cheese bits.