Sometimes, for breakfast, I choose something simple but made with ingredients I really enjoy. If I have fresh arugula and a piece of buffalo cheese, I quickly whip up a hearty omelet. A few times, I've been asked what I do with arugula in a hot dish, but it’s definitely worth trying. The slightly peppery texture and flavor pair well with the eggs and cheese.
Quick Info
Total Time: 15 minutes
Servings: 2
Difficulty: Easy
Ingredients
3 large eggs
30 ml milk (about 2 tablespoons)
70 g buffalo cheese (or another saltier cheese, to taste)
40 g ham (preferably one with visible fibers)
A generous handful of fresh arugula
A few thin slices of herbed cheese (for serving)
A small handful of black olives (for serving)
Salt and pepper to taste
Instructions
1. Crack the eggs into a medium bowl and beat them with a whisk until just combined. Don’t overwhip; it shouldn’t be frothy.
2. Cut the ham into thin slices or small cubes. Break the cheese into chunks or grate it coarsely. Wash the arugula and dry it well, then chop it roughly.
3. Fold the ham, cheese, and arugula into the eggs. If you prefer a finer texture and a more homogeneous omelet, you can use an immersion blender, but it’s not necessary.
4. Add the milk and mix briefly with the whisk. The milk makes the omelet a bit fluffier.
5. Heat a non-stick skillet over medium heat. Don’t add oil, especially if the ham has some fat. If the skillet isn’t non-stick or you want to be safe, add a little oil or butter.
6. Pour the mixture into the skillet. Let it cook for 2-3 minutes without stirring, until the edges start to set.
7. Use a spatula to lift the edges and let the uncooked egg flow underneath. After another 1-2 minutes, carefully flip the omelet to the other side (if you want it well-cooked on both sides). You can leave it on one side if you prefer a softer omelet.
8. Transfer the omelet to a plate. Serve immediately with slices of herbed cheese, black olives, and a few fresh arugula leaves.
Why I Make This Recipe Often
It helps me when I need a hearty, quick breakfast and want to use what I already have in the fridge. The arugula adds a slightly bitter taste, the buffalo cheese is creamier and doesn’t melt, and I always have eggs on hand. It can adapt to what you have at home and doesn’t require complicated techniques. It keeps well in the fridge if I need to leave in a hurry.
Tips and Variations
Tips
- If you have farm-fresh eggs, they taste even better.
- Don’t add too much cheese, as it will become too salty.
- Use a good skillet to prevent the omelet from sticking.
- Arugula can also be added at the end, raw, if you don’t want it to lose its texture.
Substitutions
- Buffalo cheese can be replaced with sheep or cow cheese.
- You can use baby spinach if you don’t have arugula.
- Ham can be replaced with boiled chicken breast, bacon, or even leftover cold roast.
Variations
- Add green onions or bell peppers for more freshness.
- Toss in some chopped sun-dried tomatoes for a tangy note.
- You can also add a bit of sour cream instead of milk.
Serving Ideas
- Serve with toast or flatbread.
- It also goes well with sliced avocado.
- As a snack, you can slice it thinly and put it in a sandwich.
Frequently Asked Questions
Can I use other types of cheese?
Yes, any salty cheese works. If you want a milder flavor, try fresh cheese, but you may need to add a little extra salt.
Can the omelet be made in the oven?
You can pour the mixture into a small baking dish and bake at 180°C for about 15 minutes if you prefer a frittata-style omelet.
Can I prepare everything the night before?
The mixture can be made the night before, but add the arugula just before cooking to prevent it from getting too soggy.
What do I do if I don’t have a non-stick skillet?
Use a bit of butter or oil, heated well beforehand, to prevent sticking. It’s important not to keep the heat too high.
Nutritional Values
For one serving (half of the recipe):
Calories: approximately 270 kcal
Protein: 19 g
Fat: 18 g
Carbohydrates: 4-5 g
Values may vary depending on the ham and cheese used.
Storage and Reheating
The omelet keeps in the fridge, covered, for up to 24 hours. Reheat it in a skillet over low heat or for 30 seconds in the microwave. It doesn’t retain its texture as well as when fresh, but it’s fine for a quick breakfast. If sliced, it can also be taken on the go, even cold.
Quick Info
Total Time: 15 minutes
Servings: 2
Difficulty: Easy
Ingredients
3 large eggs
30 ml milk (about 2 tablespoons)
70 g buffalo cheese (or another saltier cheese, to taste)
40 g ham (preferably one with visible fibers)
A generous handful of fresh arugula
A few thin slices of herbed cheese (for serving)
A small handful of black olives (for serving)
Salt and pepper to taste
Instructions
1. Crack the eggs into a medium bowl and beat them with a whisk until just combined. Don’t overwhip; it shouldn’t be frothy.
2. Cut the ham into thin slices or small cubes. Break the cheese into chunks or grate it coarsely. Wash the arugula and dry it well, then chop it roughly.
3. Fold the ham, cheese, and arugula into the eggs. If you prefer a finer texture and a more homogeneous omelet, you can use an immersion blender, but it’s not necessary.
4. Add the milk and mix briefly with the whisk. The milk makes the omelet a bit fluffier.
5. Heat a non-stick skillet over medium heat. Don’t add oil, especially if the ham has some fat. If the skillet isn’t non-stick or you want to be safe, add a little oil or butter.
6. Pour the mixture into the skillet. Let it cook for 2-3 minutes without stirring, until the edges start to set.
7. Use a spatula to lift the edges and let the uncooked egg flow underneath. After another 1-2 minutes, carefully flip the omelet to the other side (if you want it well-cooked on both sides). You can leave it on one side if you prefer a softer omelet.
8. Transfer the omelet to a plate. Serve immediately with slices of herbed cheese, black olives, and a few fresh arugula leaves.
Why I Make This Recipe Often
It helps me when I need a hearty, quick breakfast and want to use what I already have in the fridge. The arugula adds a slightly bitter taste, the buffalo cheese is creamier and doesn’t melt, and I always have eggs on hand. It can adapt to what you have at home and doesn’t require complicated techniques. It keeps well in the fridge if I need to leave in a hurry.
Tips and Variations
Tips
- If you have farm-fresh eggs, they taste even better.
- Don’t add too much cheese, as it will become too salty.
- Use a good skillet to prevent the omelet from sticking.
- Arugula can also be added at the end, raw, if you don’t want it to lose its texture.
Substitutions
- Buffalo cheese can be replaced with sheep or cow cheese.
- You can use baby spinach if you don’t have arugula.
- Ham can be replaced with boiled chicken breast, bacon, or even leftover cold roast.
Variations
- Add green onions or bell peppers for more freshness.
- Toss in some chopped sun-dried tomatoes for a tangy note.
- You can also add a bit of sour cream instead of milk.
Serving Ideas
- Serve with toast or flatbread.
- It also goes well with sliced avocado.
- As a snack, you can slice it thinly and put it in a sandwich.
Frequently Asked Questions
Can I use other types of cheese?
Yes, any salty cheese works. If you want a milder flavor, try fresh cheese, but you may need to add a little extra salt.
Can the omelet be made in the oven?
You can pour the mixture into a small baking dish and bake at 180°C for about 15 minutes if you prefer a frittata-style omelet.
Can I prepare everything the night before?
The mixture can be made the night before, but add the arugula just before cooking to prevent it from getting too soggy.
What do I do if I don’t have a non-stick skillet?
Use a bit of butter or oil, heated well beforehand, to prevent sticking. It’s important not to keep the heat too high.
Nutritional Values
For one serving (half of the recipe):
Calories: approximately 270 kcal
Protein: 19 g
Fat: 18 g
Carbohydrates: 4-5 g
Values may vary depending on the ham and cheese used.
Storage and Reheating
The omelet keeps in the fridge, covered, for up to 24 hours. Reheat it in a skillet over low heat or for 30 seconds in the microwave. It doesn’t retain its texture as well as when fresh, but it’s fine for a quick breakfast. If sliced, it can also be taken on the go, even cold.