Herb omelette with tomatoes, rocket and feta cheese

Name: Herb omelette with tomatoes, rocket and feta cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 50 g Rocket; 200 g Sheep's cheese; 4 TSP Pine nuts; 1/2 bunch Chives; 1/2 bunch flat leaf parsley; 8 Eggs (size M); 8 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Oil; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

This omelette is a good choice at any time of day. Because it is deliciously spiced and simply made.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g cherry tomatoes
50 g Rocket
200 g Sheep's cheese
4 TSP Pine nuts
1/2 bunch Chives
1/2 bunch flat leaf parsley
8 Eggs (size M)
8 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Oil
7-10 Tbsp Pepper

Directions

1
Wash and quarter the tomatoes. Clean, wash and drain the rocket. Cut cheese into 20 cubes. Roast the pine nuts in a pan without fat for approx. 4 minutes, turning constantly, until golden brown. Remove from the pan
2
Wash the chives and parsley, shake dry. Cut the chives into fine rings. Chop parsley finely. Whisk eggs, milk and herbs in a deep bowl with a whisk. Season with salt and pepper
3
Heat 1/2 teaspoon of oil in a coated pan (approx. 16 cm Ø), add 1/4 of the egg mixture and let it simmer at medium heat for approx. 5 minutes. Spread 1/4 of the tomatoes and cheese on top. Remove the omelette from the pan and keep warm. Do the same with the remaining oil, egg mixture, tomatoes and cheese cubes. Place the omelettes on 4 plates and fold over one half. Spread rocket on top and sprinkle with pine nuts and pepper