Preheat a small skillet until hot. Throw a drop of water on it, and if it evaporates quickly the skillets ready.
Spray the skillet with non stick spray (I used olive oil) and toss your diced tomato and sea salt on.
Cook the Tomato's for about 2 minutes, stirring frequently.
Meanwhile make the base. Mix the eggs, lemon & pepper seasoning, lemon juice, and milk until well blended.
Remove the Tomato's from the skillet and set aside.
Spray the skillet with the non stick spray and pour in the egg mixture.
Cook on low-medium heat until the sides and center start forming small bubbles and it looks mostly cooked.
On one half of the side of the egg mixture add the Tomato's and sprinkle the mozzarella cheese over that.
Fold the opposite side over the tomato filling and lightly press down.
Cook for approximately 2 more minute's, flipping over after 1 minute to ensure the eggs are throughly cooked.
Transfer onto a plate and squirt with a little more lemon juice. Boom! You have a delicious Pucker Up Omelette. Enjoy :)
