Best 3 Open Faced Omelet With Arugula Salad Recipes

## Open-Faced Omelet with Arugula Salad: A Flavorful and Nutritious Breakfast or Brunch

Start your day with a delightful culinary experience with our open-faced omelet with arugula salad. This delectable dish combines the fluffy texture of an omelet with the zesty flavor of arugula, creating a symphony of flavors that will tantalize your taste buds. Our recipe features a classic omelet base elevated with fresh herbs and a choice of flavorful fillings such as cheese, diced tomatoes, and crisp bacon. Let's dive into this vibrant and versatile recipe that promises a delightful meal that is perfect for breakfast, lunch, or brunch. Accompanying the omelet is a refreshing arugula salad dressed with a tangy lemon-based vinaigrette, adding a burst of freshness and acidity that balances the richness of the omelet.

Here are our top 3 tried and tested recipes!

OPEN-FACED OMELET

Open-Faced Omelet image

This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed fully cooked ham
1 cup frozen shredded hash brown potatoes, thawed
2-1/2 cups egg substitute
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD

Open Faced Egg Sandwiches with Arugula Salad image

Eggs and arugula are a delicious combination. This dish is great for brunch!

Provided by Joy

Categories Main Dish Recipes Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

Steps:

Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

OPEN-FACED OMELETE

Open-Faced Omelete image

Provided by Georgia Downard

Categories Egg Breakfast Brunch Dinner Parmesan Poultry Sausage Healthy Simmer Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray
1 onion, sliced
1 yellow or red bell pepper, sliced
2 ounces diced smoked turkey sausage
1 clove garlic, chopped
1 can (14.5 ounces) diced tomatoes, drained
1 tablespoon chopped fresh oregano
2 whole eggs
2 egg whites
1/4 cup grated Parmesan
3 tablespoon chopped fresh chives

Steps:

In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
Serve with:
Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450°F for 25 minutes.

Tips:

To make a fluffy omelet, whisk the eggs with a fork instead of a whisk. This will incorporate less air into the eggs, resulting in a more tender omelet.
For a cheesy omelet, add a tablespoon of grated cheese to the beaten eggs before cooking.
To make a vegetable omelet, add chopped vegetables such as onions, peppers, spinach, or mushrooms to the beaten eggs before cooking.
To make a meat omelet, add cooked meat such as bacon, sausage, or ham to the beaten eggs before cooking.
To make an open-faced omelet, cook the omelet in a skillet until it is set on the bottom and then flip it over and cook for an additional minute or two.
To serve an omelet, place it on a plate and top with your favorite toppings such as cheese, salsa, avocado, or sour cream.

Conclusion:

Omelets are a versatile and delicious breakfast or brunch dish that can be tailored to your liking. With a few simple tips, you can make a perfect omelet every time. So next time you're looking for a quick and easy meal, give an omelet a try!