Savory Wild Blueberry Arugula Omelets

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Savory Wild Blueberry Arugula Omelets Picture


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.  Mix eggs, season with salt and pepper and stir in ¾ of the arugula.
  2. 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.
  3. 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.

Wild Blue is Good for You!