Omelette with tomatoes and arugula

In a deep bowl, combine chicken eggs (2 pcs.), salt (to taste), and heavy cream (30 g). Then thoroughly mix the mixture until smooth.

Cut the tomatoes (50 g) into random pieces.

Heat a little olive oil (5 g) in a skillet and pour the egg mixture onto it.

Cook over medium heat until the omelet becomes fluffy and sets.

When the omelet is almost ready, place the chopped tomatoes on its surface, add salt and pepper to taste, and then add arugula (30 g). Fold the omelet into an envelope shape.

Carefully transfer the finished omelet to a plate. To finish the dish, grate Parmesan (15 g) on top and drizzle with a spoonful of olive oil (if desired).