Personal Growth

πŸ’Š Have just one before bed and see the change yourself…. 🀩

πŸ‘πŸ‘ My mum told me about Keto after giving it a go herself βœ… … I could feel the burn by day two ⬇️, and by the second week my pants were baggy.. I haven’t felt better! πŸ’š

But I digress – let’s move on to this omelette recipe shall we? It’s not only pleasantly briny from the cured Sopressata, it’s also sweet from the summer-ripe tomatoes and pungent from the fresh basil – and SO PERFECTLY MELTY from the mozzarella cheese.


  • 2 eggs
  • 1 Tbsp water
  • 1 Tbsp butter
  • 3 thin slices deli Sopressata (you can sub in salami or prosciutto if that’s what you have)
  • 6 fresh basil leaves
  • 5 thin slices fresh, ripe tomato
  • 2 oz fresh mozzarella cheese
  • salt and pepper to taste


  1. Whisk together the eggs and water in a small bowl.
  2. Melt the butter in a nonstick saute pan over low to medium heat.
  3. Pour in the egg mixture and cook for 30 seconds.
  4. Spread the meat slices on one half of the egg mixture. Top with the cheese, tomatoes, and basil slices. Season with salt and pepper.
  5. Cook for about 2 minutes or until the empty half of the egg mixture is firm enough to fold over the ingredients. Use a spatula to gently fold the omelette in half.
  6. Cover the pan and cook on low heat for another minute or two or until the omelette is cooked through and there is no raw egg left in the middle.
  7. To remove, tilt the pan and slide the omelette gently out onto a plate.

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