Jamie Oliver gives his scrambled egg omelette a deliciously unexpected twist by adding mozzarella, an ingredient more commonly found in summer salads or pasta dishes, not breakfast. The celebrity chef's scrambled egg omelette includes mozzarella that melts into the centre of the eggs, creating a rich, creamy filling that'll elevate your Sunday brunch. All you'll need to make the dish are ripe mixed-colour tomatoes, eggs, a ball of mozzarella, basil leaves, and red chilli.

starts the 10-minute by finely slicing the tomatoes and dressing them with some olive oil, red wine vinegar, salt, and pepper. He then crushes the basil leaves with a pinch of salt with a little olive oil to make basil oil, slices the chili and finely chops the mozzarella.

Next, beat and pour the eggs into a pan on medium heat with a little olive oil, stirring gently and preferably with a rubber spatula until lightly scrambled but still loose.

Once that's done, add the mozzarella and drizzle it with some of your homemade basil oil.

Let the eggs set for one minute.

Then, tilt the pan and tap your wrist to move the eggs up the side.

Using a spatula, bring them back to the middle and fold the top half over.

Flip the eggs onto the tomato platter with the cooked side up, then slice down the middle to reveal the scrambled centre, and top with some chilli and remaining basil leaves.