Arugula And Parmesan Omelette - cooking recipe

Ingredients

2 None eggs
4 tbsp milk
2 tbsp grated Parmesan cheese
1 tbsp fresh basil leaves, chopped
2 tbsp olive oil
1 oz baby arugula
3 tbsp pine nuts, toasted
1 tsp balsamic vinegar
None None tomato wedges, to serve

Preparation

Using a fork, whisk together eggs, milk, cheese and basil. Season.
Heat 1 tbsp olive oil in an 8 inch frying pan. Add egg mixture and cook over medium heat for 2-3 mins, until just set and browned underneath. Slide onto a warm plate. Toss baby arugula with pine nuts, vinegar and remaining oil. Pile on top of omelette and fold over.
Serve immediately with tomato wedges.