- 4 eggs
- 50gr. coarsely grated Mozzarella
- 50gr chopped sun dried tomatoes by FOS
- 2 Tbsp. sliced Greek green olives by FOS, stuffed with red natural red pepper
- 1/2 cup Extra virgin olive oil by FOS 1704
- Sea salt flakes by FOS and pepper
- Break the eggs in a bowl, add half of the quantities of all ingredients except for the Extra Virgin Olive Oil, mix all together for a minute.
- Preheat a pan, add the Extra Virgin olive oil and once hot pour in half of the prepared egg mixture.
- Bake evenly on the both sides by flipping the omelet half way through the process.
- Follow through with the other half of the mixture.
- Serves 2