Gourmet Goat Cheese and Sun-Dried Tomato Omelette

Ingredients

Olive oil

1 tablespoon

Black pepper

to taste

Salt

to taste

Fresh basil

1/4 cup, chopped

Sun-dried tomatoes

1/2 cup, chopped

Goat cheese

1/2 cup, crumbled

Eggs

4 large

Instructions

1. In a medium bowl, whisk the eggs until they are frothy and well beaten. Season with salt and black pepper to taste.
2. Gently fold in the crumbled goat cheese, chopped sun-dried tomatoes, and fresh basil into the egg mixture until evenly distributed.
3. Heat the olive oil in a non-stick skillet over medium heat until shimmering.
4. Pour the egg mixture into the skillet, cooking for about 2-3 minutes until the edges begin to set and the bottom is lightly golden.
5. Using a spatula, gently lift the edges of the omelette. Tilt the skillet to allow any uncooked eggs to flow to the edges.
6. Continue cooking for an additional 2-3 minutes until the omelette is mostly set, but still slightly runny in the center.
7. Carefully fold the omelette in half and allow it to cook for another 1-2 minutes, or until the cheese is melted and the omelette is cooked through.
8. Slide the omelette onto a plate and serve hot, garnished with extra fresh basil if desired.