Arugula, tomato and salmon omelet with capers and feta

Last weekend, my husband and I stumbled across a diner for a late lunch after a morning of paddle-boarding (he fell in 3 times, I fell in 0 times). He ordered a smoked salmon, cream cheese, and spinach omelet that was out of this world! The next day, I re-created the omelet with some leftover grilled salmon and experimented with some new fresh flavors and healthy ingredients. Yields ~2-3 servings.

Ingredients

• 1 teaspoon olive oil
• 4 eggs
• 2 cups of arugula
• 1 4-oz fillet of grilled salmon, diced (can be leftover, or can use smoked salmon)
• 1/3 cup of cherry tomatoes, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon of capers, rinsed and dried
• 2 tablespoons of feta cheese, crumbled

Directions

1. Preheat a nonstick pan with the olive oil over medium heat
2. In a medium mixing bowl, beat the eggs; add the salt and pepper
3. Add the arugula, salmon, and tomatoes. Mix well
4. Pour the omelet mixture into the pan and cook for ~3-4 minutes. When the edges are crisp and coming off of the pan, gently take a wooden spatula and slide it underneath and all around the omelet so that you know parts of the omelet are not stuck to the pan (makes for easy flipping).
5. If you feel comfortable enough to flip, go for it! I try to keep it safe and take a large plate (wider than the pan), place the plate over the pan, and then using an oven mitt, flip the omelet onto the plate. Then slide the omelet back into the pan (uncooked side facing down), and cook for another 1-2 minutes.
6. Sprinkle on top with capers and feta. Brunch has never been so easy or tasty!

Recipe courtesy of Monica Lisha
Happy and healthy eating!