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1 Melt the butter in a non-stick pan
2 Pour the eggs into the pan and let them cook over a medium-high heat until the underside is set and beginning to brown
3 Put several thin slices of the fresh mozzarella on one side of the omelette
4 Cover the cheese with the basil and peas. Season
5 Fold the empty half of the omelette over the filling and cook just until the filling is warmed
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