After numerous egg & bacon muffin sandwiches as weekend breakfast options, I was looking for something different. I opened my fridge and found a bunch of things that turned out to be delicious when combined. There are different ways you could cook this - with bacon mixed in or just on the side. Jon likes to have bacon as a side, so thats what I did but feel free to experiment.
(sun-dried tomato omelette}
For one omelette
2 eggs
splash of milk
3 tsp of shredded mozzarella
sprinkles of chili flakes
3 tsp cut sun-dried tomato from the jar
dried basil
salt & pepper
Whip eggs, milk, chili flakes, salt and pepper together. Heat oil in a skillet and pour the eggs mixture into skillet over medium high heat until they begin to set up and brown. Put tomatoes, mozzarella, and basil in the middle of the omelette and fold the omelette over. Cook for another few till the cheese melts. Serve immediately.