70 g arugula
200 g frozen wild blueberries
200 g cocktail tomatoes
3 tbsp. olive oil
½ tsp. sugar
Salt and pepper
- Defreeze and drain wild blueberries. Wash the arugula and chop roughly. Save ¼ of it.
- Mix eggs, season with salt and pepper and stir in ¾ of the arugula.
- Heat 1 tbsp. of oil for each omelet in a small pan. Add ¼ of the mixed eggs, sprinkle with blueberries and let it set. Prepare four omelets this way.
- Meanwhile heat 1 tbsp. olive oil in a separate frying pan and sweat the cocktail tomatoes. Season with salt, pepper and sugar. Garnish omelets with arugula and tomatoes.
Tip: Serve with crispy bacon or grated cheese.