Open Faced Omelet With Arugula Salad
Ingredients
- 3 to 4 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground pepper
- 5 cups baby arugula
- 1/4 cup pitted kalamata olives, halved
- 1/2 cup torn roasted red peppers
- 8 large eggs
- 2 tablespoons milk
- 4 ounces feta cheese, crumbled
- 2 ounces thinly sliced prosciutto, pulled apart into thin strips
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