Omelet With Parmesan and Tomatoes Recipe

Slightly sharp and salty, the eggs pair well with a simple salad of arugula and cherry tomatoes.

Ingredients: 

• ¼ small red onion, sliced
• 2 medium eggs
• 1 pinch salt
• 1 pinch ground black pepper
• 3 tbsp heavy cream, 36% fat
• 1 pinch dried basil
• 1 tbsp olive oil 
• 2 tbsp parmesan cheese, grated
• 3 handfuls arugula leaves
• 1 cup cherry tomatoes, halved

Instructions:

1. In a bowl, whisk the eggs with heavy cream, grated parmesan cheese, a pinch of salt, ground black pepper, and dried basil. 
2. Heat the olive oil in a frying pan over medium heat. Pour the egg mixture and let it sit for a few minutes. Lower the heat and continue to cook until the egg mixture cooks through. 
3. Add sliced red onion and cherry tomatoes to one side of the omelet (leave some tomatoes for serving). Fold the omelet in half and slide it onto a serving plate. 
4. Serve the omelet with the remaining cherry tomatoes and arugula. Enjoy!