Omelette du Jour

Folded prawns and mozzarella Omelette

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Course Main Course
Cuisine French
Servings 2


  • 2 tbsp butter or oil
  • 4 king prawns raw and sliced
  • 6 cherry tomato sliced
  • 50 g mozzarella cheese grated
  • 3 eggs
  • salt and pepper


  • Crack the eggs into a bowl. Whisk or beat until light and frothy.
  • Heat a non-stick frying pan over medium heat and add your butter or oil.
  • Add the prawns and cook for 2 minutes or until nearly cooked through. Add the tomato and stir once or twice.
  • Pour in the eggs in the pan and sprinkle the cheese over.
  • Move the back of a fork or a spatula through them in small circles, allowing the uncooked egg to flow into the gaps for 1 -2 minutes. Stop stirring once the eggs have begun to set but are still very moist in appearance.
  • Season with salt and pepper.
  • Remove from the heat and use a spatula to fold the omelette in half or thirds.
  • Leave to settle for a few seconds, then transfer to a serving plate and serve immediately.
Keyword eggs, lunch, omelette, quick and easy

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