John Myers
Ingredients for 2 servings:
- 8 eggs, size M
- salt and pepper
- 150 g cooked ham
- 50 g Brie(s)
- 2 tbsp butter
- 50 g arugula
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Preheat the oven (top/bottom heat: 200°C, fan/convection oven: 180°C, gas: see manufacturer’s instructions). Beat the eggs. Season with salt and pepper. Cut the ham into wide strips and the cheese into slices. Heat the butter in an ovenproof frying pan. Pour in the eggs and let them set slightly over low heat. When the egg mixture is still slightly runny on the surface, spread the ham and cheese on top. Bake the omelet in the hot oven for about 15 minutes, until the cheese has melted. Meanwhile, wash the arugula and drain well. Remove the omelet from the oven and serve sprinkled with arugula and pepper. Veggie version: If you don’t want to use meat, use 150g of button or oyster mushrooms instead of the ham. Slice or chunk the mushrooms and first fry them in the butter. Then add the beaten eggs. This recipe can be varied. It also tastes good with grated Emmental or Gouda cheese. Or instead of ham, try sliced sausages or kabanossi (fry briefly in a pan first – see veggie version). So there are plenty of options. Enjoy.
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