Tomato and Mozzarella Omelet

Slice the tomatoes and toss them with ½ tbsp of olive oil, red wine vinegar, salt, and pepper.

Muddle the majority of the basil leaves with a pinch of salt until pasty, then mix with 1 tbsp of olive oil. Next, finely chop the chili pepper and mozzarella.

Heat ½ tbsp of olive oil in a large skillet. Whisk and pour in the eggs, stirring continuously without letting them cook through completely.

Place the cheese in the center of the skillet and drizzle everything with the basil-oil mixture.

Let the dish cool slightly. After a minute, gently fold the omelet in half and place it over the tomatoes. Cut it down the center to reveal the melted mozzarella.