Open-Face Salad Omelet
Open-Face Salad Omelet
Erin Kunkel/Malibu Farm Sunrise to Sunset

Salad for breakfast? Absolutely. This open-face salad omelet—from Helene Henderson’s new cookbook, Malibu Farm Sunrise to Sunset—offers the best of all brunch foods: protein-rich eggs, crisp and refreshing greens and plenty of melty mozzarella.

“One morning at 9 a.m. I wanted a salad,” Henderson writes. “It seemed too early for a salad, but I was hungry. And so I made a very thin omelet, and I topped it with a very big salad. This version is inspired by prosciutto arugula pizza, but you can top yours with your favorite salad.”

She calls for two eggs per serving here, but you can use three egg whites, one whole egg and two whites or an egg substitute if you prefer. The citrus dressing goes with just about everything and is adaptable to the seasons: Use limes or lemons year-round or try grapefruit dressing in the fall and blood orange dressing in the winter.

Reprinted from Malibu Farm Sunrise To Sunset by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

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2 servings + cup dressing

Seriously Citrus Dressing

½ cup juice from any citrus, such as lemon, lime, orange or grapefruit

¼ cup extra-virgin olive oil

1 garlic clove, grated

Kosher salt to taste

Chopped fresh herbs, such as parsley, cilantro or rosemary (optional)

Salad Omelet

Extra-virgin olive oil

4 large eggs

½ cup shredded mozzarella cheese

1 cup halved cherry tomatoes

2 cups fresh arugula

Seriously Citrus Dressing

Kosher salt to taste

2 tablespoons shaved Parmesan cheese, for garnish (optional)

4 slices prosciutto, for garnish (optional)

1. Make the dressing: In a small bowl, whisk the citrus juice with the olive oil, stir in the garlic and season with salt. Add chopped herbs if using.

2. Make the omelets: Add some olive oil to a 6-inch nonstick skillet and heat it over medium heat.

3. In a small bowl, whisk the eggs together. Pour half of the eggs into the skillet, and cook without stirring until the omelet starts to brown and sizzle and is mostly cooked through, about 3 minutes. Sprinkle half of the mozzarella cheese over the omelet, cover the skillet with a lid, and cook until the cheese melts, about 1 minute. Transfer the omelet to a plate. Repeat with the remaining eggs and cheese to make a second omelet.

4. In a medium bowl, toss the cherry tomatoes with the arugula and the lemon dressing. Season with salt to taste, then top the omelets with the salad. Garnish with the shaved Parmesan cheese and prosciutto, if using.

742 calories

64g fat

12g carbs

33g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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