Name: Sun-dried tomato omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Sun-dried tomato omelette

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

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

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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Ingredients

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