Herb Omelette With Tomatoes, Arugula And Pecorino - cooking recipe

Ingredients

200 g cherry tomatoes, quartered
50 g rocket
200 g pecorino (or feta), cut into 20 cubes
4 tsp pine nuts
1/2 bunch chives, finely chopped
1/2 bunch flat-leaf parsley, finely chopped
8 None eggs
8 tbsp semi skimmed milk
2 tsp olive oil

Preparation

Roast pine nuts in a dry pan for 4 mins until golden brown. Remove from pan. In a deep bowl whisk together eggs, milk and herbs and season to taste.
Heat 1/2 tsp oil in a 7 inch non-stick frying pan. Pour in 1/4 of egg mixture and cook over low-medium heat for 5 mins. Top with 1/4 of the tomatoes and cheese. Carefully slide omelette from the pan and keep warm. Repeat for remaining three omelettes.
To serve, fold omelettes and sprinkle with pine nuts and black pepper. Serve with arugula.