Creamy cheese omelet with arugula

Name: creamy cheese omelet with arugula
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 60 g rucola lettuce bag of 30 g; 3 bunch onion; 2 pot roasted red peppers in pot à 465 g; 2 el traditional olive oil; 6 medium sized egg; 1 dl fresh cream; 100 g grated mature cheese bag of 150 g; 20 g butter

Looking for an Easter breakfast? Then try this creamy cheese omelet with paprika and rocket

Ingredients

Directions

Wash the arugula and beat dry. Clean the spring onions and cut into pieces of about 1 cm. Cut the peppers into strips.
Heat the oil in the stir-fry stir-fry on high heat the arugula and spring onions approx. 1 min. Scoop the pepper and season with salt and pepper.
In a bowl, beat the eggs with the whipped cream, cheese and to taste the nutmeg, pepper and possibly salt.
Heat the butter in a large frying pan. Scoop the egg mixture in and let it coagulate on medium high heat.
Always slide the solidified egg from the side to the middle. Spoon the arugula on one side of the omelet when the top is almost solidified.
Fold the omelette double and let it slide on a dish.