Open-Faced Omelet With Arugula Salad

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Toss the arugula salad, then pile on top of the omelets. Scatter the feta and prosciutto on top.
The Perfect Omelet 2 Ways
PREMIUM
23m Easy 99%
CLASS
Pork and Shrimp Egg Omelets
PREMIUM
50m Easy 99%
CLASS
Summer White Bean & Arugula Salad
PREMIUM
15m Easy 91%
CLASS
Veggie Dinner Strata
PREMIUM
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS