Omelet with Cream Cheese, Arugula and Cherry Tomatoes

season with salt and pepper and stir well.

Rinse and coarsely chop the arugula. Halve the cherry tomatoes and season the cut surfaces with salt and pepper.

In a non-stick frying pan, melt half [1] of the butter. Pour in half [1] of the egg mixture and lightly fry over a low heat with the lid closed. Now spread half [1] of the cream cheese in flakes evenly on the omelet, intersperse half [1] of the cherry tomatoes and sprinkle the whole with half [1] of the arugula. Increase the temperature to medium and finish baking the omelet with the lid closed. Slide onto a plate and keep warm in the 100 °C stove.

Cook a second – or more – omelet with the remaining ingredients in the same way. Serve the omelettes on the spot.

[1] or an equivalent unit.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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