Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Whole Wheat Toast
© Lillys-Table.com Photo of Avocado Arugula Omelet
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Avocado Arugula Omelet

from Avocado Arugula Omelette with Toast, the Week of April 26, 2015.
View the previous recipe for this meal.

Fluffy arugula is filled into a paper thin omelette. Many recipes call to saute the veggies prior. In this case, the filling is more like a salad by using delicate or thinly sliced vegetables. Add mushrooms, tomatoes, or any tender vegetable that wilts lightly with a bit of heat. These individual omelets are paper thin with just one egg.

Ingredients

  • 1 cup arugula
  • 3 mushrooms, optional, cleaned and thinly sliced
  • 1 tomato, optional, thinly sliced
  • ½ avocado, thinly sliced, optional
  • 1 tablespoon butter, unsalted, or olive oil
  • 1 egg, lightly beaten
  • 1 pinch salt

Serving Size: 1 Person

Share

 

Preparation Instructions

Wash and dry the arugula. Prepare any other toppings you would like to add, such as: thinly sliced mushrooms, avocados, grated carrots, sliced green onions and/or tomatoes, all depending on what is in season.

Whisk the egg with a pinch of salt & black pepper.

Add butter to a 8 or 9-inch skillet over medium heat. Rub the butter or oil around the edges of the pan, pour the beaten egg into the skillet. Swirl the egg around the pan until it thinly coats the bottom. Immediately fill with the arugula and any other thinly sliced vegetables.

Shake the pan or loosen with a spatula. Fold one side up about a third to half way. Allow to cook for about 30 seconds to one more minute. As you slide it out of the pan, fold the other side over.

Hold the pan over a plate and shake out slightly, tipping the open side onto the plate. Gently, push the omelette onto the plate to fold it over into a wrap. If it lands in a pile rather than folded up, no sweat as it will still taste good.