Ingredients

The following ingredients have 4 Servings
  • 3 eggs
  • 1 tsp olive oil
  • 1 tbsp pesto*
  • 3 sun-dried tomatoes (chopped)
  • 1 handful of baby spinach
  • Freshly ground salt and pepper

Instruction

  • In a bowl whisk the eggs together.
  • Heat the oil in a small non-stick frying pan over medium heat, then add the eggs and cook tilting the pan to distribute the eggs evenly.
  • When the eggs are still slightly runny in the middle, smooth the pesto over the omelette. Then scatter the sun-dried tomatoes over along with the spinach over half of the omelette and season with salt and pepper.
  • Fold the omelette in half and cook for about 1 minute more until the spinach is wilted.
  • Serve with a mixed leaf salad.