Open Omelette with Ciabatta, Mozzerella, and Basil Oil

By jjadin

Ingredients

• 70 ml olive oil, plus extra to drizzle
• 2 cups basil leaves, plus extra for garnish
• 3 slices good-quality small ciabatta
• 3 eggs, beaten
• 50 ml cream
• 1 Tbsp unsalted butter
• 1 vine-ripened tomato, thickly sliced or roasted
• 100 g buffalo mozzarella, torn

Preparation

Step 1

Preheat the oven to 180ºC.

Spray bread with olive oil spray and bake on a baking tray for 5-10 minutes until crisp.

Whisk eggs, cream, salt and pepper in a bowl. Melt butter in a non-stick omelette pan or small frying pan over medium heat. Add egg mix and stir with a fork, bushing egg from sides of pan to center. Turn heat to low and cook, not stirring for 1-2 minutes until just set, then slide onto a plate.

Pile the croutons, tomato, mozzarella onto the omelette, garnish with basil, season, then drizzle with 1 tablespoon of olive oil blended with basil.