by Divine Domesticity on January 3rd, 2008
An easy way to use up leftover bits of food is to throw them in an omelet. I am normally not an egg eater, but with a generous helping of cheese, and being very careful to not overcook the eggs, it can be a delicious treat.
Breakfast Omelet with Sun Dried Tomatoes, Cream Cheese, Mozzarella and Basil
Makes 1-2 servings
water or milk
sun dried tomatoes, sliced
1. Crack eggs in a heated pan with melted butter, add a dash of water or milk and stir. Add slices of sun dried tomatoes, dots of cream cheese, a sprinkling of mozzarella (or in my case, a huge handful of mozzarella) and chopped basil. Cook until just set, or still just a bit wet.
Recipe by me!