Summary

Ingredients

• 150 g cherry tomato (s)
• 30 g rocket, fine
• 4 spring onion (s)
• 4 stalks parsley, smooth
• 8 medium egg (s), organic
• 4 tablespoon whipped cream
• salt and pepper
• 60 g hard cheese, Italian, finely rated (e.. Grana Padano)
• 1 tablespoon butter
• 2 tablespoon sunflower oil

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Instructions

1. Clean, wash and spin dry the rocket and chop it finely. Clean and wash the spring onions as well and then cut into thin slices. Wash and finely dice the tomatoes. Pluck the leaves of the parsley and roughly chop.
2. In a bowl, whisk the eggs with the cream and season with salt and pepper. Stir in the grated cheese.
3. Heat the butter with the oil in a non-stick pan. Sauté half of the spring onions in it for about 1-2 minutes. Now add the tomatoes and sauté briefly. Put the remaining spring onions in the pan with the egg mixture and sprinkle with rocket and parsley. Cover everything over medium heat for 10-12 minutes.
4. Let the finished omelette slide straight out of the pan onto a plate and serve.