Rocket antipasti omelette

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 150 g mixed antipasti (e.g. dried tomatoes, mushrooms, artichoke hearts)
  • 2 Federation Rocket
  • 8 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TSP Oil
  • 50 g Gouda cheese

Directions

  1. 1

    Drain the antipasti. Clean, wash and drain the rocket and cut it into small pieces, except for a little bit for sprinkling. Whisk eggs and chopped rocket. Season with salt and pepper.

  2. 2

    Cut 3/4 of the antipasti into small pieces. Heat 1 teaspoon of oil in 2 pans (approx. 24 cm Ø). Fry 1/4 of the chopped antipasti for 2-3 minutes. Put 1/4 of the egg mixture into each pan.

  3. 3

    Leave to stand for about 10 minutes at medium heat. Remove the omelettes and keep warm. Repeat the process with the remaining ingredients. Cut the remaining antipasti smaller according to size. Grate cheese. Arrange omelettes on plates and sprinkle with antipasti, cheese and rocket.

Nutrition Facts

KCAL
320 kcal
CARBS
5 g
FATS
26 g
PROTEINS
21 g

Categories & Tags

Main DishesAppetizerEgg