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.
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