6 eggs, beaten salt and
freshly ground pepper to taste
3 tsp (15g) butter
200g mozzarella cheese, sliced into
thin sticks
3 flakes (6g) garlic, chopped
1 (40g) onion, chopped fine
3 tsp (15ml) olive oil
300g tomatoes, chopped fine
2 tsp (10g) freshly grated Parmesan cheese

Serves: Four

Time required: 55 minutes

Whisk eggs with salt and freshly ground pepper.
Heat 1/4 tsp butter in a pan. Pour a little of the 
beaten egg into the pan to make a thin  omelette.
Cook till done on both the sides and then slide 
onto a plate. Repeat till all the egg is used up and
you have made eight omelettes. Divide the
Mozzarella cheese among omelettes, roll them up
and place in an oven-proof dish. Pre-heat the oven
to 200 degree C 

Fry garlic and onions in olive oil until soft. Add
tomatoes and simer for 15 min till done. Mash the
tomatoes well.

Pour the sauce over omelettes, sprinkle with 
parmesan cheese and bake for 10 min. Serve
with salad and crusty bread.