Open-Faced Omelet With Arugula Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4
Level:
Easy

Ingredients
  • 3 to 4 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • Kosher salt and freshly ground pepper
  • 5 cups baby arugula
  • 1/4 cup pitted kalamata olives, halved
  • 1/2 cup torn roasted red peppers
  • 8 large eggs
  • 2 tablespoons milk
  • 4 ounces feta cheese, crumbled
  • 2 ounces thinly sliced prosciutto, pulled apart into thin strips
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.

  • Per serving: Calories 361; Fat 27 g (Saturated 8 g); Cholesterol 391 mg; Sodium 1,061 mg; Carbohydrate 6 g; Fiber 1 g; Protein 21 g

  • Photographs by Antonis Achilleos


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