Omelette di Parma

Ingredients for 1 servings:

• 40 g Parmesan
• 3 eggs
• 1 shot of milk
• Oregano, dried
• Basil, dried
• Salt
• 100 g cocktail tomatoes
• 3 slices of Parma ham
• 1 handful of arugula
• pepper
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Simple and delicious

Coarsely grate the Parmesan. For the omelet, mix the eggs with the milk, half of the Parmesan, oregano, basil, and a pinch of salt. Quarter the cherry tomatoes. Pour the egg mixture into a pan with olive oil. Then scatter a few tomato quarters on top. Let it set over medium heat for about 5 minutes, then carefully turn it over and let it set for another 5 minutes. Meanwhile, wash and sort the arugula. Leave the ham whole or roughly chop it, as desired. Arrange the finished omelet on a plate, then arrange the remaining tomato quarters, ham, arugula, and the remaining Parmesan on top. Finish with a little ground pepper. Vegetarians can also omit the ham.