Tomato, pesto and olive omelette

2 servings

Ingredients

QuantityIngredient
1Clove garlic; crushed
½Onion; finely chopped
1tablespoonPesto
2Tomatoes; halved
2ouncesGoat's cheese
2ouncesOlives; pitted and chopped
4Eggs
4tablespoonsMilk
½teaspoonEnglish mustard
1teaspoonButter
Fresh basil to garnish

Directions

Preheat the grill. Mix the garlic and onion with the pesto and spread this on to the surface of the halved tomatoes. Grill the tomatoes until they are brown at the edges. Leave to cool slightly.

Chop the goat's cheese into small pieces and mix with the pitted olives.

Beat the eggs together with the milk and mustard.

Heat a frying pan and add the butter. When it foams, pour in the egg mixture and cook on one side until lightly browned. Place the tomatoes and cheese/olive mixture on the omelette and fold over to heat the filling through gently.

Garnish with basil and serve hot.

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Carlton Food Network

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