Instructions

1. Put the sundried tomatoes, cheese, garlic and basil leaves in a small food processor. Blitz until you get a rough paste. Add 1 tsp oil.
2. In a mixing bowl beat the eggs slightly, then add the pesto and mix well.
3. Heat the remaining oil in an ovenproof, non-stick frying pan, then pour in the egg mixture. Let it spread out evenly. Turn down the heat and cook until the surface is jelly-like.
4. Turn on the grill and put the frying pan under the heat for half a minute until the top gets crispy and golden brown.
5. Slide it out onto a plate. Cut it into wedges and serve with bread and a green salad.
6. Alternatively let it cool and cut it into squares and serve as nibbles.