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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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