We can prepare one large omelette to be divided into 4 parts, using a 11-inch non-stick pan, or prepare 4 individual ones, in an 8-inch non-stick pan (I opted for this latter solution).

Wash the basil leaves, let them drain and gently pat them dry with a paper towel or cloth; finally, chop them very, very finely.

Slice the mozzarella very thinly and let it drain excess whey in a colander.

As bread, we can use white sandwich bread, whole wheat or rye (maybe homemade), sandwich loaf, rustic white bread, durum wheat, whole grain, rye (I recommend it, as it’s a very successful pairing), gluten-free, and so on. On the blog, you will find many other types of bread, rolls, pan pizzas, and sandwich loaves, with or without sourdough starter, with seeds, or gluten-free.

Let’s prepare the basil omelettes. In a bowl, beat the eggs with the milk, salt, pepper, grated cheese, and basil leaves.

Heat an 8-inch non-stick pan with a drizzle of extra virgin olive oil, and when it’s very hot, cook one omelette at a time, keeping it on the smallest burner at medium heat.

Pour enough mixture into the pan to make one omelet (a small ladle full of mixture or 3-4 generous tablespoons of mixture).

When the omelette is almost completely cooked on the bottom and there are no more traces of liquid egg on the side facing us (about a couple of minutes), fill half of it with some slices or chunks of mozzarella, leaving the surrounding edges free, to avoid that when closing the omelette into a half-moon, the cheese spills out and burns.

With the help of a wooden spatula, fold the omelette in half and then immediately turn it over on the other side and cook for a few more seconds.

Once ready, remove it from the pan, place it on a plate, and proceed to cook the next ones.

When all the basil omelettes are ready, fill our sandwiches and enjoy them.

For an extra idea. To make our sandwiches even richer and more delicious, we can also add a layer of basil pesto.