Goat Cheese and Sun Dried Tomato Omelette

Ingredients

• Olive oil - 1 tablespoon
• Black pepper - To taste
• Salt - To taste
• Fresh basil - 2 tablespoons, chopped
• Sun - dried tomatoes - 2 tablespoons, chopped
• Goat cheese - 1/4 cup, crumbled
• Eggs - 4

Instructions

1. In a bowl, whisk the eggs until well beaten.
2. Add the crumbled goat cheese, chopped sun-dried tomatoes, chopped fresh basil, salt, and black pepper to the beaten eggs. Mix well.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the edges start to set.
5. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
6. Continue cooking for another 2-3 minutes, or until the omelette is set but still slightly runny in the center.
7. Fold the omelette in half and cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is cooked through.
8. Transfer the omelette to a plate and serve hot.