OMELETTE SANDWICH

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!!

https://www.youtube.com/watch?v=rpGADXCyaZo

INGREDIENTS

• 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

1

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.