Arugula Omelette

Clean the arugula, roughly chop it and purée it finely with the vegetable broth.

Beat the eggs in a bowl.

Stir together the flour, sugar, Worcestershire sauce, the arugula purée and the beaten eggs into a smooth batter and season with salt.

Heat some oil in a frying pan and fry 4 pancakes from the batter in batches.

For the mozzarella purée, peel the garlic and purée it together with the mozzarella and sour cream.

Season the mozzarella purée with pepper, paprika and salt.

Preheat the oven to 200 °C and grease an ovenproof dish.

Spoon about 1 tablespoon of the mozzarella purée onto each pancake and fold them into pockets.

Place the filled pancakes in the baking dish and spread the remaining mozzarella purée over them.

Bake in the preheated oven for about 10 minutes, until the surface is lightly golden.