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Recipe

Sun-dried tomato omelette

Sep 29, 2012 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Sun-dried tomato omelette
  • 10 eggs
  • 1/2 cup milk
  • 2 tablespoon sun-dried tomato pesto
  • 2 tablespoon vegetable oil
  • 1/4 cup basil leaves
  • 1 cup coon mexican style grated cheese
  • 8 artichoke hearts, quartered

Method

Sun-dried tomato omelette
  • 1
    In a medium bowl, whisk together eggs, milk and pesto. Season to taste.
  • 2
    Heat 2 teaspoons oil in medium non-stick frying pan. Add a quarter of the egg mixture. Working quickly using a spatula, move the mixture by scraping cooked mixture into the middle and letting the uncooked mixture run to the sides.
  • 3
    Cook until the bottom has set and the top is creamy. Top half the omelette with a quarter of the remaining ingredients. Fold omelette in half. Cook for 1 minute, until cheese melts. Repeat with remaining mixture and filling.

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