Sundried Tomato and Basil Omelette

Ingredients

• Parmesan cheese - 2 tablespoons, grated
• Olive oil - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Fresh basil - 1/4 cup, chopped
• Sun - dried tomatoes - 1/4 cup, chopped
• Eggs - 4

Instructions

1. In a bowl, whisk together the eggs, sun-dried tomatoes, fresh basil, salt, and black pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the edges start to set.
4. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
5. Sprinkle the grated Parmesan cheese over one half of the omelette.
6. Fold the other half of the omelette over the cheese.
7. Cook for another 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
8. Slide the omelette onto a plate and serve hot.