| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Alive &, Cooking |
2 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic; crushed |
| 1/2 |
|
Onion; finely chopped |
| 1 |
tb |
Pesto |
| 2 |
|
Tomatoes; halved |
| 2 |
oz |
Goat's cheese |
| 2 |
oz |
Olives; pitted and chopped |
| 4 |
|
Eggs |
| 4 |
tb |
Milk |
| 1/2 |
ts |
English mustard |
| 1 |
ts |
Butter |
|
|
Fresh basil to garnish |
INSTRUCTIONS
Preheat the grill. Mix the garlic and onion with the pesto and spread this
on to the surface of the halved tomatoes. Grill the tomatoes until they are
brown at the edges. Leave to cool slightly.
Chop the goat's cheese into small pieces and mix with the pitted olives.
Beat the eggs together with the milk and mustard.
Heat a frying pan and add the butter. When it foams, pour in the egg
mixture and cook on one side until lightly browned. Place the tomatoes and
cheese/olive mixture on the omelette and fold over to heat the filling
through gently.
Garnish with basil and serve hot.
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