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I remember growing up having these toasties on the braai 🤤 they were always such a highlight for me! I think they called “ToeBrooidjies” ???

Well anyway, I thought I’d create my version of these on my Cobb but with a killer omelette in between! The real secret is the little mozzarella balls that then melt and give you this melted stringy cheese vibe that’s too die for!!


    • A splash of oil
    • 1 tbsp butter
    • a handful chopped spinach
    • 125g mushrooms sliced
    • 1 pepper, thinly sliced
    • ½ red onion, thinly sliced
    • 1 tsp chopped garlic
    • 3 eggs, beaten
    • A handful baby Mozzarella balls (boccancini)
    • A pinch of oregano
    • Salt and pepper to season


    • 2 sandwich thins or 4 sliced of bread



    1. To prepare the omelette, heat the oil and butter in a non-stick frying pan then sauté the spinach, mushrooms, peppers, red onion & garlic. Add the beaten eggs and cook the eggs on a low temperature until firm.
    2. Add the baby mozzarella balls and fold half the egg over to make the omelette.
    3. In the pancut the omelette in half with a spatula
    4. Place a slice of bread under one half of the omelette and a slice on top, briefly toast the bread and serve. Repeat with the other half of the omelette.

    Note: Baby mozzarella balls are called bocconcini. You can use cheddar cheese, feta or grated mozzarella in this recipe.

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