Savory Wild Blueberry Arugula Omelets

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.