French omelet bagel with arugula and cherry tomatoes with yogurt sauce

In a bowl, whisk the eggs with the milk. Add salt and pepper to taste.
Heat a nonstick skillet over medium heat and add a little olive oil.
Pour half of the egg mixture into the skillet and spread it to form a thin omelet. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining egg mixture to make another omelet.
Remove the omelets from the skillet and let them cool slightly. Then, fold them into half-circles.
In a small bowl, mix the plain yogurt with the lemon juice and season with salt to taste. This will be the yogurt sauce.
Spread the yogurt sauce on the inside of each bagel half.
Place a folded omelet on each bagel half with yogurt sauce. Distribute the arugula and halved cherry tomatoes over each half of the bagel.
Place the other half of the bagel with yogurt sauce on top of the arugula and tomato layers to close the sandwiches.
And that’s it! Serve your Bimbo® Bagels with French Omelette, Arugula, and Cherry Tomatoes with Yogurt Sauce immediately.