Herb omelette with dried tomatoes, rocket and parmesan

Name: Herb omelette with dried tomatoes, rocket and parmesan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar mixed herbs (e.g. parsley, thyme, chives, oregano); 10 Eggs (size M); 10 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g dried tomatoes; 1 collar Rocket; 75 g Parmesan cheese; 2 TEASPOONS Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar mixed herbs (e.g. parsley, thyme, chives, oregano)
10 Eggs (size M)
10 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g dried tomatoes
1 collar Rocket
75 g Parmesan cheese
2 TEASPOONS Oil

Directions

1
Wash the herbs, shake dry, pluck off the leaves and chop finely, except for something to garnish. Whisk eggs and mineral water, season with salt and pepper. Stir in the herbs. Cut tomatoes into strips. Clean and wash the rocket and drain well. Slice cheese
2
Heat 1/2 teaspoon of oil in a coated pan (approx. 16 cm Ø) and let 1/4 of the egg mixture in it fry over a low to medium heat for approx. 5 minutes. Spread 1/4 of the tomato strips on top. Remove the omelette from the pan and keep warm. Do the same with the remaining oil, egg mixture and tomato strips. Place the omelettes on 4 plates. Spread rocket on top and sprinkle with cheese