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🍽️ Italian Omelet with Peas

369 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic
• 40 g arugula (0.5 bunch)
• 500 g frozen peas
• 7 eggs
• 150 ml heavy cream
• salt
• pepper
• 1 tbsp olive oil

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and the garlic.
3. 3. Wash the arugula.
4. 4. Sort through the arugula to remove any bad leaves.
5. 5. Shake the arugula dry.
6. 6. Let the peas thaw.
7. 7. Crack the eggs into a bowl.
8. 8. Roughly whisk the eggs with the cream.
9. 9. Season the egg mixture with salt and pepper.
10. 10. Heat the oil in an oven-safe pan.
11. 11. Sauté the shallots and garlic until translucent over medium heat.
12. 12. Add the peas.
13. 13. Sauté the peas briefly.
14. 14. Pour the egg mixture into the pan.
15. 15. Let the eggs set for a short moment.
16. 16. Place the pan in the preheated oven.
17. 17. Bake the omelet at 200 °C (convection 180 °C; gas: setting 3) for 15 to 20 minutes until golden yellow.
18. 18. Remove the pan from the oven.
19. 19. Cut the omelet into pieces.
20. 20. Garnish the omelet with the arugula.
21. 21. Serve the omelet.

Nutrition per serving

• kcal: 369
• Protein: 21 g · Fett/Fat: 23 g · Carbs: 19 g