Open French omelette with arugula salad

Ingredients:

• 3-4 tablespoons extra-virgin olive oil
• 2 tsp red wine vinegar
• 5 cups arugula
• 1/4 cup pitted olives, halved
• 0.5 cups chopped roasted red bell peppers
• 8 large eggs
• 2 tbsp. milk
• 100 g feta, crumbled
• 50 g thin slices of prosciutto, torn into strips

Preparation:

1. In a medium bowl, combine 2 tablespoons olive oil, vinegar, 1/4 teaspoon salt, and pepper to taste. Add the arugula, olives, and roasted red pepper, but do not stir (to prevent the arugula from wilting). Set aside while you prepare the omelet.
2. In a bowl, whisk the eggs with the milk and a pinch of salt. Heat a medium nonstick frying pan over medium heat. Add about 1 teaspoon of olive oil, then pour in 1/2 cup of the egg mixture and, gently stirring with a silicone spatula, distribute the eggs over the bottom of the pan. Cook until the omelet is set but not browned on the bottom, about 4 minutes, then remove to a plate. Repeat to make 3 more batches of omelet, adding an additional 1 teaspoon of olive oil to the pan each time.
3. Toss the arugula salad and spoon it evenly over each omelet. Sprinkle with crumbled feta and prosciutto.