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

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

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.

No additional tips available.

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

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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.

Open-Faced Omelet With Arugula Salad

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