The Open Face Salad Omelet
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. Photographs copyright © 2021 by Erin Kunkel.
Yields 2 Servings
AuthorHelene Henderson

“One morning at 9 a.m. I wanted a salad. 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. It was exactly what I wanted. I put it on the restaurant menu, and lo and behold, I am not the only one who wants a salad omelet. We’re making a super-thin open-face omelet, more like a crêpe, so the size of your pan will determine the diameter and thickness of your omelet. I use a 6-inch skillet. Choose a pan that’s lightweight enough to lift easily. If you are using a pan that is not nonstick, you will need more oil.” Henderson’s go-to lemon dressing is an easy to remember 2 parts olive oil to 1 part freshly squeezed lemon juice whisked with salt and a grated clove of garlic.

How to Make It

1

Oil a 6-inch nonstick skillet and heat it over medium heat.

2

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 for about 1 minute so the cheese melts. Transfer the omelet to a plate. Repeat with the remaining eggs and cheese to make a second omelet.

3

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

Ingredients

 olive oil
 4 large eggs
 ½ cup shredded mozzarella cheese
 1 cup halved cherry tomatoes
 2 cups fresh arugula
 lemon dressing (see above)
 salt to taste
 2 tbsp shaved Parmesan cheese, for garnish (optional)
 4 slices prosciutto, for garnish (optional)

Directions

1

Oil a 6-inch nonstick skillet and heat it over medium heat.

2

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 for about 1 minute so the cheese melts. Transfer the omelet to a plate. Repeat with the remaining eggs and cheese to make a second omelet.

3

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

The Open-Face Salad Omelet