Recipe courtesy of Food Network Kitchen
Open-Faced Omelet With Arugula Salad
Total:
30 min
Active:
15 min
Yield:
4
Level:
Easy

Nutrition Info

Total:
30 min
Active:
15 min
Yield:
4
Level:
Easy

Nutrition Info

Ingredients

Directions

Whisk 2 tablespoons olive oil, the vinegar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the arugula, olives and roasted red peppers but don't toss yet (you don't want the arugula to wilt). Set aside while you prepare the omelets.

Whisk the eggs, milk and a pinch of salt in a bowl. Heat a medium nonstick skillet over medium heat. Add about 1 teaspoon olive oil, then pour in 1/2 cup of the egg mixture and stir gently with a rubber spatula to distribute the egg in the bottom of the pan. Cook until the eggs are just set but the underside is not brown, about 4 minutes, then slide the omelet onto a plate. Repeat to make 3 more omelets, adding about 1 more teaspoon oil to the skillet between each.

Toss the arugula salad, then pile on top of the omelets. Scatter the feta and prosciutto on top.

Photographs by Antonis Achilleos

IDEAS YOU'LL LOVE

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Easy Strawberry Jam

Recipe courtesy of Ina Garten

Corn Muffins

Recipe courtesy of Ina Garten

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Chopped Nicoise Salad

Recipe courtesy of Ellie Krieger

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Egg White Frittata with Lox and Arugula

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking