Herb Omelet with Cream Cheese and Smoked Salmon

Ingredients

• 1 clove garlic
• 0.5 bunch Parsley (10 g)
• 8 eggs
• Salt
• Pepper
• 100 g cherry tomatoes (10 pieces)
• 1 handful basil (5 g)
• 100 g cream cheese (45% fat in milk fat)
• 30 g sweet mustard (2 tbsp)
• 2 tbsp Rapeseed oil
• 10 g butter (2 tsp)
• 200 g smoked salmon (sliced)
• 1 packet cress

Instructions

1. 1.

   Peel and chop the garlic. Wash parsley, shake dry and chop. Whisk eggs with parsley and garlic, season with salt and pepper.

2. 2.

   Wash tomatoes and slice them. Wash basil and shake dry. Mix cream cheese and mustard, season with salt and pepper.

3. 3.

   Heat half of the oil and butter in 2 pans. Spread the egg mixture in both pans and swirl evenly around the pan. Top with tomatoes and basil and cook covered over medium heat for 3-4 minutes. Carefully loosen the egg mixture from the bottom of the pan. Spread the mustard-cream cheese mixture on each omelet half and lay smoked salmon slices on top, fold the omelets and finish cooking covered for 2 minutes.

4. 4.

   Cut cress from the bed. Halve the omelets, arrange them on plates and sprinkle with cress.