Stuffed Omelet

Ingredients

• 40 g arugula (1 handful)
• 300 g cherry tomatoes
• 10 g chives (0.5 bunch)
• 8 eggs
• 4 tbsp sparkling water
• Salt
• Pepper
• nutmeg
• 4 tsp sunflower oil
• 150 g grainy cream cheese

Instructions

1. 1.

   Wash and dry the arugula. Wash and halve the tomatoes. Wash, shake dry, and cut the chives into small rolls.

2. 2.

   Whisk the eggs with water and chives, seasoning with salt, pepper, and freshly grated nutmeg.

3. 3.

   Heat 1 tsp sunflower oil in a non-stick pan and pour in one-quarter of the egg mixture. Cook for 2 minutes over medium heat, flip, and cook for another 2 minutes until set. Remove and keep warm in a preheated oven at 80 °C (convection 60 °C; gas: lowest setting). Repeat to make three more omelets.

4. 4.

   Place the omelets on four plates and fill with grainy cream cheese, tomatoes, and arugula. Season with salt and pepper and serve immediately.