Savory Wild Blueberry Arugula Omelets


8 eggs
70 g arugula
200 g frozen wild blueberries
200 g cocktail tomatoes
3 tbsp. olive oil
½ tsp. sugar
Salt and pepper


  1. Defreeze and drain wild blueberries. Wash the arugula and chop roughly. Save ¼ of it.
  2. Mix eggs, season with salt and pepper and stir in ¾ of the arugula.
  3. 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.
  4. 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.