Sundried Tomato and Basil Omelette

Ingredients

• Parmesan cheese (1/4 cup, freshly grated)
• Olive oil (2 tablespoons)
• Black pepper (1/4 teaspoon, freshly ground)
• Salt (1/4 teaspoon)
• Fresh basil (1/4 cup, finely chopped)
• Sun-dried tomatoes (1/4 cup, finely chopped)
• Eggs (4, large)

Instructions

1. In a medium bowl, whisk together the eggs until yolks and whites are fully combined.
2. Add the finely chopped sun-dried tomatoes, fresh basil, salt, and black pepper to the eggs and mix well.
3. Heat the olive oil in a non-stick skillet over medium heat until it shimmers.
4. Pour the egg mixture into the hot 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, allowing the uncooked egg mixture to flow towards the edges.
6. Sprinkle the freshly grated Parmesan cheese evenly over one half of the omelette.
7. Fold the other half of the omelette over the cheese-filled half.
8. Cook for another 2-3 minutes, or until the cheese is melted and the omelette is cooked to your desired doneness.
9. Carefully slide the cooked omelette onto a warm plate and serve immediately.