How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Herb Omelette With Tomatoes, Arugula And Pecorino?

You need 9 ingredients. The key ingredients include: 200 g cherry tomatoes, quartered, 50 g rocket, 200 g pecorino (or feta), cut into 20 cubes, 4 tsp pine nuts, and more.

Is Herb Omelette With Tomatoes, Arugula And Pecorino suitable as breakfast?

Yes, Herb Omelette With Tomatoes, Arugula And Pecorino falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Herb Omelette With Tomatoes, Arugula And Pecorino?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Omelette With Tomatoes, Arugula And Pecorino

Name: Herb Omelette With Tomatoes, Arugula And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g cherry tomatoes, quartered; 50 g rocket; 200 g pecorino (or feta), cut into 20 cubes; 4 tsp pine nuts; 1/2 bunch chives, finely chopped; 1/2 bunch flat-leaf parsley, finely chopped; 8 None eggs; 8 tbsp semi skimmed milk; 2 tsp olive oil

Start your day right with this Herb Omelette With Tomatoes, Arugula And Pecorino recipe. Made with cherry tomatoes, rocket, pecorino and nuts. Easy step…

This Herb Omelette With Tomatoes, Arugula And Pecorino relies on simple, everyday ingredients such as cherry tomatoes, quartered, rocket, pine nuts and bunch chives, finely chopped. It comes together quickly and makes 4 servings, at about 374 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

Servings: persons

200 g cherry tomatoes, quartered
50 g rocket
200 g pecorino (or feta), cut into 20 cubes
4 tsp pine nuts
1/2 bunch chives, finely chopped
1/2 bunch flat-leaf parsley, finely chopped
8 None eggs
8 tbsp semi skimmed milk
2 tsp olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
374 kcal
Category
Breakfast

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Herb Omelette With Tomatoes, Arugula And Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions