Sun-dried Tomato and Ham Omelette

Mike usually makes a breakfast or a brunch on weekends. Today, we woke up late and had omelettes for brunch. Here's what he prepared.

Ingredients:

6 slices cooked Canadian bacon or ham, chopped
1 tsp. olive oil
1 tsp. butter
2 pcs. sun-dried tomatoes, chopped
1/4 tsp. dried basil
2 tbsp. grated Quickmelt cheese
3 small eggs
pepper to taste

Method:

Combine ham and sun-dried tomatoes in a bowl. Beat eggs in a separate bowl. Heat butter and oil in a pan over medium heat. Pour eggs into pan, and let cook until underside begins to set. Sprinkle grated cheese onto one half of the egg. When underside of egg has set, put ham and sun-dried tomatoes on top of the cheese. Sprinkle with pepper to taste. When filling has warmed, fold the empty half of the egg over the filling. Cook until egg has reached desired consistency. Serve with rice or bread.

Serves 2.

We served this omelette with garlic fried rice sprinkled with garlic salt and dried parsley. A very tasty brunch!