This arugula omelette is a great way to add some leafy greens to your breakfast or brunch.
It has a light filling that balances arugula's pepperiness with bright flavors from sundried tomatoes and balsamic vinegar – all wrapped in a layer of soft pillowy eggs. Delicious and satisfying!
Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.
- Eggs – preferably large ones. Choose organic or free range eggs for richer taste.
- Butter – for cooking eggs. Salted and unsalted both work fine. When using salted butter, reduce the amount of added salt.
- Fresh arugula – aka rocket, the star ingredient that adds a bright peppery touch. Needs to be roughly chopped or hand-torn. Baby arugula is a great choice if you want milder flavor.
- Onion and garlic – used as aromatics to balance the flavors and add more depth. Use fresh garlic for the best taste.
- Cooking oil – to saute the veggies. I prefer olive oil but use any cooking oil you've got.
- Sundried tomatoes – for a slightly tangy and sweet touch. Use the jarred ones that come in oil – not the dried tomatoes that are sold in bags. Drain first, then chop/slice.
- Balsamic vinegar – to enhance the taste of arugula and balance out any bitterness.
- Parmesan – I prefer freshly grated parmesan. You can get pre grated cheese too but it may not melt as nicely. Plus freshly grated cheese has a far superior taste.
- Seasonings – these include salt, pepper, dried oregano and crushed red pepper flakes. Adjust the quantity of flakes to your heat preference.
- Water – a small quantity can help make the omelet fluffier. You can also use milk instead.
- Optional garnish – you'll need some chopped fresh parsley or chives, but feel free to skip.
How to make arugula omelette
Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1 – combine eggs, salt, ground black pepper, water in a bowl. Whisk well and set aside.
Step 2 – heat olive oil in a non-stick frying pan on medium heat. Add minced garlic, chopped onion, saute until soft and fragrant – about 3 to 4 minutes.
Step 3 – add dried oregano, red pepper flakes, sundried tomatoes, arugula, balsamic vinegar. Stir and cook 30 seconds. Then transfer this filling to a plate and set aside.
Step 4 – wipe the pan clean with paper towel, return it to the stove, turn down the heat to low and melt butter. Pour eggs and gently swirl the pan around so they spread out evenly. Cover the pan with lid. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
Step 5 – next sprinkle parmesan cheese on one half of the omelette. Distribute the prepared arugula filling on top of it. Fold the other half of the omelette over the filling.
Step 6 – cover the frying pan again, let it cook 1 more minute. Carefully slide your arugula omelette on to a plate, garnish with some chopped parsley or chives. Enjoy!
- Omelette too thick or thin – a small pan will give you a thicker omelette while a larger pan will make it thinner (and difficult to fold). 10-inch pan is the ideal size for this recipe. Scale the recipe up or down for other pan sizes.
- Eggs not cooking evenly – this can happen if your stove or pan/skillet has hot spots. Rotating the frying pan during cooking can help distribute the heat better.
- Arugula turns too bitter – arugula is already slightly bitter and overcooking can intensify that. Cook it for no more than 30 seconds – as mentioned in the recipe.
- Eggs sticking to pan – make sure you're using a non-stick pan or it will be difficult to fold the omelette and slide it out of the pan.
Substitutions and variations
- Cheese options – you can use feta or goat cheese instead of parmesan.
- Proteins – add diced cooked chicken or turkey breast, smoked salmon, tofu, crispy bacon bits or sautéed shrimp to the filling.
- Herbs – instead of dried oregano try dried thyme or basil.
- Heat – depending on your spice preference, you can omit red pepper flakes, increase its quantity or use paprika instead.
- Lemon juice – if you don't have balsamic vinegar use fresh lemon juice instead for some acidity.
- Garnishing – chopped dill or cilantro are also good options.
- Onion varieties – if you don't have regular onion, green onion or shallot will work too.
- Mushrooms - sauteed mushrooms (button or cremini) can be a great addition to the filling.
What to serve it with
- Crusty bread – a slice or two of buttered warm, crusty bread like a baguette or ciabatta.
- Mixed green salad – leafy greens, a light vinaigrette plus a sprinkle of nuts or seeds.
- Mushrooms – sautéed with some butter, garlic and dried herbs.
- Avocado slices – seasoned with some salt, pepper and lime juice.
- Bacon strips – for a hearty addition.
- Tater tots or potato wedges – because who doesn't like a potatoey side with eggs.
Storage and reheating
- Storage – transfer any leftovers to an airtight container and put in the fridge. Consume within 2 days. Not freezer friendly.
- Reheating – put a tiny amount of butter in a skillet/pan over medium low heat. Add the arugula omelette and warm it up for a minute or two on each side. Avoid the microwave as it changes the texture. But if that's your only option, reheat in 30 second spurts and check after each to avoid overheated rubbery texture.
Just so you know
- Arugula is a tender leafy green with a somewhat peppery flavor. The brief sauté in this recipe prevents it from becoming too bitter from overcooking. Plus it doesn't get mushy.
- A lot of people struggle with flipping an omelette but this lid-on cooking method eliminates that need. The steamy inside of the pan cooks the top side to perfection and keeps the omelette fluffy.
- 3 large eggs
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons water
- 2 teaspoons (10 g) butter - (Note A)
For arugula filling
- 2 teaspoons olive oil
- 2 cloves garlic - minced
- 2 tablespoons onion - finely chopped
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons sundried tomatoes - chopped, drained (Note B)
- 1 cup fresh arugula - roughly hand-torn (Note C)
- 1 teaspoon balsamic vinegar
- 2 tablespoons parmesan cheese - freshly grated
- some chopped parsley - or chives
- Combine eggs, salt, ground black pepper, water in a bowl. Whisk well and set aside.
- Heat olive oil in a non-stick frying pan on medium heat. Add minced garlic and chopped onion, saute until soft and fragrant – about 3 to 4 minutes.
- Add dried oregano, red pepper flakes, sundried tomatoes, arugula, balsamic vinegar. Mix and cook 30 seconds only. Then transfer this filling to a plate and set aside.
- Wipe the pan clean with paper towel, return it to the stove, turn down the heat to low and melt butter.
- Meanwhile quickly re-whisk the eggs and pour into the pan as soon as the butter melts. Then gently swirl the pan around so they spread out evenly.
- Cover the pan with lid (see Note D). I prefer see-through lids so I can keep an eye. Do not turn up the heat, keep it low. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
- Next sprinkle parmesan cheese over one half of the omelette. Then distribute the prepared arugula filling on top of it.
- Fold the other half of the omelette over the filling. Cover the frying pan again, let it cook 1 more minute.
- Carefully slide your arugula omelette on to a plate, garnish with some chopped parsley or chives. Enjoy!
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating
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