Herb omelette with cherry tomatoes, rocket and ketchup

Name: Herb omelette with cherry tomatoes, rocket and ketchup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g cherry tomatoes; 6 Stem(s) Thyme; 4 Stem(s) Sage; 2 Onions; 70 g Rocket; 3 TABLESPOONS Sunflower oil; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Wine vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g cherry tomatoes
6 Stem(s) Thyme
4 Stem(s) Sage
2 Onions
70 g Rocket
3 TABLESPOONS Sunflower oil
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Wine vinegar

Directions

1
Wash and halve the tomatoes. Wash herbs, shake dry, pluck leaves from the stalks and chop. Peel onions and cut them into fine cubes. Wash the rocket, shake dry and chop about 3/4 coarsely.
2
Heat 1 tablespoon of oil in an ovenproof pan and sauté the onions for about 3 minutes until translucent. Beat the eggs in a bowl and whisk. Season with salt and pepper. Add 3/4 of the tomatoes, chopped rocket, herbs and eggs to the pan and let it simmer in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes.
3
Whisk vinegar and 2 tablespoons of oil and season with salt and pepper. Cut the omelette into pieces and arrange on plates with the remaining tomatoes and rocket. Drizzle with vinegar oil. Roasted wholemeal baguette tastes good with it.