Tomato Arugula Omelette

There's something truly delightful about the blend of tomatoes and eggs. Whether they come together in a fluffy omelette, a hearty shakshuka, or simply as sliced tomatoes alongside cooked eggs, this duo never ceases to impress. This Tomato Arugula Omelette is no exception—it beautifully combines fresh cherry tomatoes, creamy mozzarella, and peppery arugula to create a satisfying and flavorful dish.**

Ingredients

🧈 2 tablespoons butter
🍅 1 cup cherry tomatoes, halved
🧂 1/2 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🥚 4 eggs, whisked
🧀 Shredded Mozzarella Cheese, as much as you want
🌿 Arugula, as much as you want

Instructions

1- Melt the butter:

• In a nonstick skillet over medium heat.

2- Cook the tomatoes:

• Add the halved cherry tomatoes to the skillet.
• Season with salt and pepper, then cook for 3-5 minutes until the tomatoes begin to soften.

3- Pour the eggs:

• Over the tomatoes, making sure they swirl evenly across the pan.

4- Add the cheese:

• Sprinkle the mozzarella cheese on top of the eggs.
• Cover the skillet and cook over medium-low heat until the eggs start to set and the cheese is fully melted.

5- Add the arugula:

• Add a generous amount of arugula to one half of the omelette.

6- Fold the omelette:

• Using a spatula, fold the other half of the omelette over the arugula-filled side.

7- Serve:

• Carefully transfer the omelette to a plate.
• Serve hot and enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Equipment: Nonstick skillet, spatula, whisk

Cooking Tips:

• For a spicier kick, add a pinch of red pepper flakes to the eggs before whisking.

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Tomato Arugula Omelette