Open-Faced Omelet With Arugula Salad Recipe

Name: Open-Faced Omelet With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Whisk 2 tablespoons olive oil, the vinegar, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
2
Add the arugula, olives and roasted red peppers but don't toss yet (you don't want the arugula to wilt).
3
Set aside while you prepare the omelets.
4
Whisk the eggs, milk and a pinch of salt in a bowl.
5
Heat a medium nonstick skillet over medium heat.
6
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.
7
Cook until the eggs are just set but the underside is not brown, about 4 minutes, then slide the omelet onto a plate.
8
Repeat to make 3 more omelets, adding about 1 more teaspoon oil to the skillet between each.
9
Toss the arugula salad, then pile on top of the omelets.
10
Scatter the feta and prosciutto on top.
11
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
12
Photographs by Antonis Achilleos

1077

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 to 4 tablespoons extra-virgin olive oil, 2 teaspoons red wine vinegar, Kosher salt and freshly ground pepper, 5 cups baby arugula, and more.

Yes, Open-Faced Omelet With Arugula Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Open-Faced Omelet With Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions