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
TO SERVE WITH
2 sandwich thins or 4 sliced of bread
WHAT TO DO
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.
Add the baby mozzarella balls and fold half the egg over to make the omelette.
In the pancut the omelette in half with a spatula
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.