Herb Omelette With Tomatoes, Arugula And Pecorino

• 4 teaspoons pine nuts
• 8 eggs
• 1/2 cup milk
• 1/2 bunch chives finely chopped
• 1/2 bunch flat leaf parsley finely chopped
• 2 teaspoons olive oil
• 7 ounces cherry tomatoes quartered
• 7 ounces pecorino or feta, cut into 20 cubes
• 1 2/3 cups arugula

1. 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.
2. 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.
3. To serve, fold omelettes and sprinkle with pine nuts and black pepper. Serve with arugula.

pine nuts, eggs, milk, chives, flat leaf parsley, olive oil, tomatoes, feta, arugula

Taken from www.yummly.com/recipe/Herb-Omelette-with-Tomatoes_-Arugula-and-Pecorino-1401588 (may not work)