Open Faced Omelet with Arugula Salad

By ames107

Ingredients

• 3-4 tbsp olive oil
• 2 tsp red wine vinegar
• kosher salt and pepper
• 5 cups baby arugula
• 1/4 cup halved kalamata olives
• cherry tomatoes
• 1/2 cup torn roasted red peppers
• 8 lg eggs
• 2 tbsp milk
• 4 oz feta cheese, crumbled
• 2 oz thinly sliced prosciutto

Preparation

Step 1

Whisk tog 2 tbsp olive oil, vinegar, 1/4 tsp salt and pepper to taste in med bowl, add arugula, olives, tomatoes and red peppers, but don't toss yet, set aside while you prepare omelets. Whisk eggs, milk and a pinch of salt in bowl, heat med skillet over med heat, add 1 tsp oil, pour in 1/2 cup of egg mixture and gently stir with rubber spatula to distribute egg, cook until eggs are set but underside isn't brown- 4 min, repeat to make 3 more adding more oil between. Toss salad, pile on top of omelets, scatter feta and prosciutto on top...