John Myers
Ingredients for 8 servings:
- 150 g cherry tomatoes
- 30 g rocket, fine
- 4 spring onions
- 4 stalks of parsley, flat
- 8 medium-sized eggs, organic
- 4 tbsp whipped cream
- salt and pepper
- 60 g hard cheese, Italian, finely grated (e.g. Grana Padano)
- 1 tbsp butter
- 2 tbsp sunflower oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Clean and wash the rocket, spin dry, and finely chop. Also clean and wash the spring onions, then thinly slice them. Wash and finely dice the tomatoes. Pick off the parsley leaves and roughly chop them. In a bowl, whisk the eggs with the cream and season with salt and pepper. Stir in the grated cheese. Heat the butter and oil in a non-stick pan. Sauté half of the spring onions for about 1-2 minutes. Now add the tomatoes and sauté briefly. Add the remaining spring onions to the pan along with the egg mixture and sprinkle with the rocket and parsley. Cover and cook everything over medium heat for 10-12 minutes until set. Slide the finished omelet directly from the pan onto a platter and serve.
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