Omelette "Caprese" with millet bite

Name: Omelette "Caprese" with millet bite
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 g Millet; 7-10 Tbsp salt, pepper; 150 g cherry tomatoes; 1 collar Arugula; 125 g Mozzarella; 5 Eggs (Gr. M); 2 TEASPOONS Oil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Thanks to grainy millet and fresh rocket, mozzarella, tomatoes and eggs make a truly fortifying meal

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

100 g Millet
7-10 Tbsp salt, pepper
150 g cherry tomatoes
1 collar Arugula
125 g Mozzarella
5 Eggs (Gr. M)
2 TEASPOONS Oil

Directions

1
Rinse the millet in a sieve and drain. 1⁄4 l Bring salted water to the boil in a pot. Stir in the millet. Cover and simmer for about 10 minutes, then let it swell for another 10 minutes.
2
Meanwhile wash and quarter the tomatoes. Clean, wash and shake dry the arugula. Pluck the mozzarella into pieces. Loosen millet with a fork if necessary. Whisk eggs and season with salt. Bake 2 omelettes one after the other, but heat 1 teaspoon of oil in a small coated pan (22 cm Ø). Add half the egg mixture. Spread about 2 tablespoons of cooked millet and half of mozzarella on top. Cover and let it simmer at medium heat for about 4 minutes. Keep the finished omelette warm in a hot oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer) and bake the 2nd omelette in the same way.
3
Put omelettes on plates. Arrange arugula and tomatoes on top. Sprinkle with remaining millet and season with some pepper.