Mozzarella omelet Ingredients 350 g of ripe tomatoes of different colors; 2 tablespoons of olive oil; red wine vinegar, salt, black pepper - to taste; 15 g fresh basil; ½ – 1 fresh red chili; 100 g mozzarella; 4 large chicken eggs. Preparation Cut the tomatoes into slices, season with ¹⁄₂ tablespoon olive oil, red wine vinegar, salt and pepper. Grind most of the basil leaves with a pinch of salt to a mushy state and mix with 1 tablespoon of olive oil. Then finely chop the chili and mozzarella. Heat ½ tablespoon olive oil in a large skillet. Beat and pour in the eggs, stir but do not cook. Place the cheese in the center of the skillet and drizzle with the butter and basil mixture. Let the dish cool slightly. After a minute, carefully fold the omelette in half and place on top of the tomatoes. Slice it down the center to reveal the mozzarella. Add the chili peppers and garnish with the remaining basil leaves.