1 jar roasted red peppers
Pepper and salt
Handful of arugula lettuce
3 tbsp cream cheese (eg Philadelphia)
lump of butter
Beat the eggs in a bowl and add a pinch of salt and pepper. Drain the peppers and cut into small pieces. Mix the eggs and bell pepper together. Melt a knob of butter in a frying pan and pour in the paprika-egg mixture. Cover with a lid and let it set over low heat. Turn the omlette over and fry the other side until golden brown as well. Transfer the omelet to a plate and let it cool for a few minutes. Spread the entire omelette with cream cheese and divide the arugula over it. Carefully roll up the omelette and cut into slices. Secure with a toothpick. Serve them lukewarm or cold.
Source: Leukerecepten by leukerecepten-nl.
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