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a plate containing arugula omelette
5 from 8 votes

Arugula Omelette

Blog: www.nextinlime.com

Author: Nelo
Servings: 1

Ingredients

  • 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

Optional garnish

  • some chopped parsley - or chives

Instructions

  • 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!

Notes

Note A: Butter – if using salted butter, reduce the amount of added salt in the eggs.
Note B: Sundried tomatoes – use the jarred tomatoes that come in oil – not the dry ones that are sold in bags. Drain first, then chop.
Note C: Arugula – aka rocket. Baby arugula is a great choice if you want milder flavor.
Note D: Pan lid – if your pan, like mine, didn't come with a lid, try lids from other pans/pots you have. Chances are you'll find a perfect fit among them.
Note E: Helpful content – click on the links below for related useful content in the main body of the post.
Note F: Related – try this salmon omelette next.