Open Faced Omelet With Arugula Salad Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
• Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.

Steps:

• In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

Steps:

• Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
• Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Steps:

• Cut 1/2 honeydew melon into small, thin pieces. Puree 1/2 cup of the melon pieces with 1/3 cup mixed fresh herbs, 3 tablespoons mayonnaise, 2 tablespoons lime juice, and salt and pepper. Toss with 10 ounces baby arugula and 1 cup of the melon pieces. Season with salt and pepper.