Breakfast idea

This Saturday morning breakfast turned out to be a bit out of the ordinary...it was so instantly liked by all,that it may well become a part of future breakfast /brunch ideas !
I had some leftover sundried tomato and black olive tapenade...too small a quantity to make a meal out of,but i thought maybe it would work as a spread for toast, so i set it out this morning and paired it with chive omelets and whadya know...it worked ! No waste and everyone felt like they had a 'pampered breakfast' so win win !!!Worked great with egg white omelets too...even better i thought !
If you do try this combo and you love it like we did,let me know !

Ingredients-makes for 2 omelets
Eggs -2
Milk-5 tbsp
Chives-chopped-1 or 2 tbsp
Salt,pepper,olive oil
Tomatoes-deseeded and quartered(optional)
Method:
In a bowl,add the eggs,milk,seasoning and whisk well with a fork.
Add in the chives and whisk
Heat a flat pan,with a little olive oil
Pour in the egg mixture-half,for 1 omelet
With a wooden spoon draw the liquid in,so that the liquid egg in the middle will flow outward and cook,this ensures that the omelet stays fluffy and moist.
Just when it starts to set,if using,add the quartered tomatoes...a crack of fresh black pepper..turn off the flame
Fold the omelet and serve hot !
Repeat with the remaining half of the egg mixture.
Note: If you want a more hearty omelet,you can also add in some grated cheese(cheddar) or some bits of ham or bacon would go well too !