Omelet with Cheese, Tomato and Arugula

By á-77268

I didn’t grown Arugula in my garden this year and I have to admit I regret that. All parts of the plant are edible including the seeds, pods and flowers. Next year Arugula will be a must have!

Many of our meals just lately have included Arugula either in the dish or as a nice side salad. Its delicate leaves make an attractive topper for this omelet we made for dinner. The slightly bitter taste was a lovely contrast to the sweetness of the tomatoes.

Omelets are a nice quick meal that is extremely versatile and unless you don’t or can’t eat eggs its a perfect one “pot” dish. This recipe hits everything you need for a satisfying meal. It has your dairy, leafy greens and lots of protein.

There are 10.9g net carbs, 26.6g protein and 11 Weight Watchers points per serving.

Ingredients

• 6 eggs
• 3 tbsp cream
• salt to taste
• pepper to taste
• 3 tbsp butter
• 1 cup cheese grated
• 1 cup arugula lettuce
• 1 large tomato sliced
• 2 large avocados ripe and cut into wedges

Preparation

Step 1

For the complete recipe go to http://www.not-too-sweet.com/omelet-with-cheese-tomato-and-arugula/