Pesto, Sun-dried Tomato and Feta Rolls

Breakfast

Serves: 4

Ingredients:

• 6 eggs

• 1/4 cup (60 ml milk)

• 1 tsp mixed herbs

• black pepper for seasoning

• 4 tsp olive oil

• 2 tbsp pesto

• 12 sun-dried tomatoes

• 100g feta

Instructions:

1. Beat the eggs with the milk, herbs and black pepper in a bowl

2. Heat 1 tsp of oil in the medium size frying pan and fry 1/4 of the egg over medium heat for 2 minutes until the egg solidifies, then turn around. Bake the other side for 1/2 minute

3. Remove the omelette from the pan and set aside. Fry the other omelettes with the rest of the oil

4. To serve, spread the pesto over the omelettes,  sprinkle over the sliced sun dried tomatoes and crumbled feta   (Add 3 sun-dried tomato and 1 tsp of pesto on each omelette roll)

5. Roll up the omelette as a wrap and cut in half