If you support your local farmer’s markets or order CSA boxes (a share of the produce from a local farm) as my family does, you may be receiving an abundance of arugula this Fall. The peppery, bitter greens are wonderful in this omelet.
- 3 large eggs
- 3-4 tsp olive oil (divided use)
- 1 medium bunch arugula (about 4 oz)
- 2 cloves garlic, finely sliced
- dash sea salt
- dash freshly ground black pepper
- pinch red pepper flakes
- In a small bowl, lightly beat the eggs until creamy. Set aside.
- Wash the arugula and shake to drain. Leave a bit of water on the leaves.
- Heat a heavy saute pan on medium. Coat the bottom with 2 tsp of olive oil. Carefully add the damp arugula. (It will splatter a bit.) Stir and cook 3-4 minutes until reduced in size and pan is dry.
- Add garlic, salt, pepper and red pepper flakes. Stir and cook another minute or two. Remove to holding plate, scraping pan fairly clean.
- Place remaining 1-2 teaspoons of olive oil in the same saute pan and coat well. Pour in eggs and cook a few seconds before pushing the edges in and rotating the skillet to get the raw eggs to the bottom. Repeat 2-3 times.
- Once the eggs are nearly cooked on top, add the arugula mixture to one side of omelet. Flip the other side over and transfer to a serving platter. Serve hot.