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Easy Arugula Omelet

Easy Arugula Omelet 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.

Serves 1-2.


  • 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


  1. In a small bowl, lightly beat the eggs until creamy. Set aside.
  2. Wash the arugula and shake to drain. Leave a bit of water on the leaves.
  3. 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.
  4. Add garlic, salt, pepper and red pepper flakes. Stir and cook another minute or two. Remove to holding plate, scraping pan fairly clean.
  5. 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.
  6. 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.

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