John Myers
Omelette with Tomatoes and Arugula
The perfect omelette with tomatoes and arugula recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 1 bunch Spring onions, cut into thin rings
- 6 Cherry tomatoes, diced
- 1 handful Rocket, finely chopped
- 2 tbsp Freshly chopped leaf parsley
- 50 ml Cream
- Black pepper from the mill
- Espelette pepper
- 1 tbsp Oil
- 1 tbsp Butter
- Beat the eggs well with the cream and season with salt, pepper and allspice d ‘Espelette.
- In a pan, heat the oil together with the butter over medium heat. Then add 3/4 of the spring double rings and cook for about 4 minutes and then add the tomato cubes and sauté briefly. Now add the remaining spring onions to the pan along with the egg mixture. Sprinkle with the rocket and parsley and let stand with the lid closed for about 10 – 12 minutes.
- Then slide the omelette out of the pan onto a plate, portion and serve.
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