Tomato, pesto and olive omelette

2 servings

Ingredients

Quantity Ingredient
1 Clove garlic; crushed
½ Onion; finely chopped
1 tablespoon Pesto
2 Tomatoes; halved
2 ounces Goat's cheese
2 ounces Olives; pitted and chopped
4 Eggs
4 tablespoons Milk
½ teaspoon English mustard
1 teaspoon Butter
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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