Sun-Dried Tomato Omelette

1. 1

   Whisk together eggs, milk and pesto. Season.

2. 2

   Heat 2 tsp oil in medium nonstick frying pan. Add 1/4 of the egg mixture. Using a spatula, quickly and continuously scrape cooked mixture into the middle, letting uncooked mixture run to the sides, until bottom has set and top is creamy. Top 1/2 with basil, cheese and artichokes. Fold over and cook for 1 min, until cheese melts. Repeat with remaining mixture and filling.

No nutritional information available.

No additional tips available.