Open French omelette with arugula salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 361, total fat 27 G., saturated fats 8 G., proteins 21 G., carbohydrates 6 G., fiber 1 G., cholesterol 391 mg, sodium 1061 mg, sugar 0 G.

This tender, velvety omelet is fried French-style, but unlike the traditional version, it's left open instead of folded before serving—a perfect base for a juicy salad. Top each omelet with a salad of fresh arugula, olives, and roasted peppers in a vinaigrette dressing, and top with crumbled feta and slices of Italian prosciutto. The result is a stunning dish bursting with Mediterranean flavors and rich in protein and fiber. Perfect for breakfast or a light dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-4 tablespoons extra-virgin olive oil
2 tsp red wine vinegar
5 cups arugula
1/4 cup pitted olives, halved
0.5 cups chopped roasted red bell peppers
8 large eggs
2 tbsp. milk
100 g feta, crumbled
50 g thin slices of prosciutto, torn into strips

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine 2 tablespoons olive oil, vinegar, 1/4 teaspoon salt, and pepper to taste. Add the arugula, olives, and roasted red pepper, but do not stir (to prevent the arugula from wilting). Set aside while you prepare the omelet.
In a bowl, whisk the eggs with the milk and a pinch of salt. Heat a medium nonstick frying pan over medium heat. Add about 1 teaspoon of olive oil, then pour in 1/2 cup of the egg mixture and, gently stirring with a silicone spatula, distribute the eggs over the bottom of the pan. Cook until the omelet is set but not browned on the bottom, about 4 minutes, then remove to a plate. Repeat to make 3 more batches of omelet, adding an additional 1 teaspoon of olive oil to the pan each time.