Sun-Dried Tomato Omelette - cooking recipe

Ingredients

10 None eggs
1/2 cup milk
2 tbsp sun-dried tomato pesto
2 tbsp vegetable oil
2 tbsp fresh basil leaves
4 oz Manchego cheese, grated
8 None artichoke hearts, quartered

Preparation

Whisk together eggs, milk and pesto. Season.
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.