Omelettröllchen mit Rucola auf Röstbrot

Ingredients

• 150 g chorizo
• 1 onion
• 2 handfuls arugula
• 4 thin slices Bread
• 3 tbsp olive oil
• 6 Eggs
• 4 tbsp heavy cream
• Salt
• pepper (ground)

Instructions

1. 1.

   Dice the chorizo finely. Peel and dice the onion finely. Wash, dry, and tear the arugula into small pieces.

2. 2.

   Toast the bread slices until crisp, drizzle with a little olive oil, and top with the arugula.

3. 3.

   Whisk the eggs with the cream and season with salt and pepper. In a hot pan, sauté 1/4 of the onions and chorizo in a bit of oil until translucent. Pour in 1/4 of the egg mixture and let it set. Roll up the omelet, remove from the pan, and cut into four rolls. Cook all the omelets this way, place them on the bread, and serve.