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🍽️ Omelet Rolls with Cream Cheese and Arugula

250 kcal · 30 min · 4 servings

Ingredients

• 40 g arugula (1 handful)
• 300 g cherry tomatoes
• 10 g chives (0.5 bunch)
• 8 eggs
• 4 tbsp mineral water (with carbonation)
• salt
• pepper
• nutmeg
• 4 tsp sunflower oil
• 150 g curd cheese

Instructions

1. 1. Wash the arugula thoroughly.
2. 2. Spin the arugula dry.
3. 3. Wash the tomatoes.
4. 4. Halve the tomatoes.
5. 5. Wash the chives.
6. 6. Shake the chives dry.
7. 7. Cut the chives into small rings.
8. 8. Whisk the eggs with a little water and the chives.
9. 9. Season the egg mixture with salt.
10. 10. Season the egg mixture with pepper.
11. 11. Grate some fresh nutmeg over the egg mixture.
12. 12. Heat one teaspoon of sunflower oil in a non-stick pan.
13. 13. Pour a quarter of the egg mixture into the hot pan.
14. 14. Fry the omelet for two minutes over medium heat.
15. 15. Flip the omelet.
16. 16. Fry the omelet for another two minutes until done.
17. 17. Remove the finished omelet from the pan.
18. 18. Preheat the oven to 80 degrees Celsius (convection 60 degrees Celsius or lowest gas setting).
19. 19. Keep the omelet warm in the preheated oven.
20. 20. Repeat the process with the remaining egg mixture for three more omelets.
21. 21. Place the omelets on four plates.
22. 22. Spread the omelets with grainy cream cheese.
23. 23. Place the halved tomatoes on the omelets.
24. 24. Add the arugula to the omelets.
25. 25. Season the filling with a little salt.
26. 26. Season the filling with a little pepper.
27. 27. Fold the omelets together.

Nutrition per serving

• kcal: 250
• Protein: 19 g · Fett/Fat: 17 g · Carbs: 5 g