Baked Omelette with Sun-Dried Tomatoes

Ingredients

6 Eggs

150g Mozzarella Cheese

40g Sun-Dried Tomatoes

130ml Milk

2 Sprigs Basil

1 Handful Arugula

2 Tbsp Olive Oil

Salt

Pepper

Whisk the eggs and milk together, season with salt and pepper. Add coarsely chopped mozzarella, sun-dried tomatoes, and chopped herbs.

Pour the omelette mixture into a steamer-safe dish. Steam for 15 minutes. Serve the finished omelette with arugula dressed with olive oil.

You can also make this omelette in the oven using a double boiler. Preheat the oven to 180°C, place the beaten egg ramekins in a deep baking tray, and place in the oven. Fill the baking tray halfway with boiling water and bake the omelette for 20-25 minutes.

Enjoy!