Herb omelette with cherry tomatoes

Name: Herb omelette with cherry tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 300 g cherry tomatoes; 150 g Arugula (rocket); 1/2 bunch Thyme; 3-4 Stem(s) Sage; 2 Onions; 4 TABLESPOONS Oil; 8 Eggs; 7-10 Tbsp salt and pepper; 2 TABLESPOONS White wine vinegar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

300 g cherry tomatoes
150 g Arugula (rocket)
1/2 bunch Thyme
3-4 Stem(s) Sage
2 Onions
4 TABLESPOONS Oil
8 Eggs
7-10 Tbsp salt and pepper
2 TABLESPOONS White wine vinegar

Directions

1
Wash and halve or quarter the tomatoes. Clean, wash and shake dry the rocket and cut the half roughly. Wash herbs, shake dry, pluck off leaves and chop. Peel and chop onions.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat 2 tablespoons of oil in an ovenproof pan. Sauté diced onions in it. Add tomatoes and steam for 2-3 minutes.
3
In the meantime whisk the eggs and season them with salt and pepper. Stir in finely chopped rocket and herbs. Pour the egg mixture into the pan, let it set from below and bake in the oven for 10-15 minutes.
4
Mix vinegar, salt and pepper, fold in 2 tablespoons of oil. Mix with the rest of the rocket. Cut the omelette into pieces and arrange the rocket on top. Baguette tastes good with it.