Herb Omelette With Tomatoes, Arugula And Pecorino
- 200 g cherry tomatoes, quartered
- 50 g rocket
- 200 g pecorino (or feta), cut into 20 cubes
- 4 tsp pine nuts
- 1/2 bunch chives, finely chopped
- 1/2 bunch flat-leaf parsley, finely chopped
- 8 None eggs
- 8 tbsp semi skimmed milk
- 2 tsp olive oil
- Roast pine nuts in a dry pan for 4 mins until golden brown. Remove from pan. In a deep bowl whisk together eggs, milk and herbs and season to taste.
- Heat 1/2 tsp oil in a 7 inch non-stick frying pan. Pour in 1/4 of egg mixture and cook over low-medium heat for 5 mins. Top with 1/4 of the tomatoes and cheese. Carefully slide omelette from the pan and keep warm. Repeat for remaining three omelettes.
- To serve, fold omelettes and sprinkle with pine nuts and black pepper. Serve with arugula.
cherry tomatoes, rocket, pecorino, nuts, chives, flatleaf parsley, eggs, milk, olive oil
Taken from recipes-plus.com/api/v2.0/recipes/28131 (may not work)