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Categories:
extra-virgin olive oil red wine vinegar kosher salt baby arugula kalamata olives red peppers eggs milk Feta cheese
Viewed: 0 - Published at: 9 years agoIngredients
- 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
Method
- 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
