1 small garlic clove, finely chopped
50g of grated mozzarella cheese
Dried oregano leaves
1. Break the eggs into a bowl.
Season with a little salt and pepper.
Stir the eggs with a fork without beating too much, so that the omelet is fluffy.
2. In a nonstick skillet approximately 20 cm in diameter, place the butter and let it melt over a low heat.
Add the garlic and let it fry without browning it too much.
3. After the sautéed garlic, remove it and set aside.
In the skillet, place the beaten egg and stir lightly with a fork, so that the bottom of the skillet is covered with the egg.
Over the egg, spread the grated cheese, sautéed garlic and oregano leaves to taste.
With a spatula, slowly and carefully roll the omelet.
4. After the omelette is completely rolled, let it simmer for 1 minute on each side so that the inside is well done and the cheese is melted.