Effortless Festive Leftovers


  • ¼ C Milk
  • Leftover Eskort Loin Roast, cut into cubes
  • 1/3 C Sundried tomatoes
  • 2 Eggs
  • ½ C Grated white cheese
  • Salt and pepper, to taste
  • 3 T Oil
  • 3 T basil leaves


  • Heat a frying pan over a moderate heat and add oil.
  • Combine the eggs, milk and season.
  • Pour the egg mixture into the pan and swirl to cover the whole pan.
  • Use a spatula to pull the cooked egg to the middle of the pan, allowing the raw egg to fill the edges. (This makes the omelet fluffy)
  • Thinly slice the sundried tomatoes into strips and add to the omelet with the grated cheese.
  • Add the cubes of loin roast and basil.
  • Fold the omelet in half and turn it out onto a plate.