Well, this is a little awkward. I meant to share this bright salad-and-omelette combo before the Seattle rain returned in earnest, but I missed my chance. The rain is here now, my rain jacket is back in rotation, and cozy dinners are officially on the calendar—right after this post, promise.
Still, summer corn is overflowing at the markets, and this open-faced omelette topped with arugula, sweet corn, avocado, red onion, and cilantro is exactly the kind of quick, fresh meal you should know about. It comes together in about 20 minutes, and when fall truly settles in you can swap corn and avocado for roasted sweet potatoes and black beans (and probably keep the avocado, because avocado belongs on everything).
Some of you might still be lounging in the sun with a glass of rosé planning a fast summer dinner—if that’s you, consider this destiny.
This recipe is simple and forgiving. I don’t make a perfectly folded omelette every time; lately I’ve been enjoying a method that’s part fried, part scrambled—what some call a “framble.” Heat a small skillet until it’s hot, crack the eggs in, gently break the yolks and let the whites and yolks partially remain distinct. If you sauté a smashed clove of garlic in olive oil before adding the eggs, the result is especially memorable: crispy edges and a slightly lacy texture.
Out go my old, fussy omelette habits—hello, golden, crispy edges.
I like the contrast of hot and cold, so I toss together a simple arugula, corn, avocado, red onion and cilantro salad to top the warm, crispy-edged omelette. The combination works: peppery greens, sweet corn, creamy avocado and a bright squeeze of lemon all balance the savory, crisp eggs.
For a moment, standing between summer and fall, I’ll imagine the sun is still in my window and my coffee is iced—or maybe a popsicle. Either way, this is an easy meal that feels fresh and satisfying.
open faced omelette with arugula, corn and avocado salad
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- Author: Nyssa Tanner
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A crispy-edged, open-faced omelette topped with a simple arugula, sweet corn, avocado, cilantro, and red onion salad. Bright, quick, and perfect for a light lunch or easy dinner.
Ingredients
Scale
- 2 big handfuls of arugula
- 1 small ear of corn, cooked by your preferred method
- 4–5 sprigs cilantro, torn
- about 1/4 cup thinly sliced red onion
- 1/2 avocado, thinly sliced
- 1/2 lemon
- sea salt and black pepper, to taste
- 2 tbsp olive oil, plus more to finish the salad
- 2 cloves garlic, smashed
- 6 eggs
Instructions
- In a bowl, combine arugula, cooked corn, torn cilantro, red onion, and avocado. Drizzle with a little olive oil, squeeze half the lemon over the salad, season with sea salt and a few grinds of black pepper, toss gently and set aside.
- Heat 1 tbsp olive oil in a small skillet over medium to medium-high heat (higher heat gives crispier edges).
- Add one smashed garlic clove to the hot oil and cook until very brown and fragrant, then remove the garlic from the pan.
- Crack 3 eggs into the pan close together and gently break the yolks so they spread a bit. Tilt the pan so the eggs form a round shape and season with salt and pepper.
- When the edges look crispy and the top is almost set, flip the eggs and cook the other side for about 30 seconds. Remove and keep warm if possible.
- Repeat with the remaining 1 tbsp olive oil, the second smashed garlic clove, and the final 3 eggs.
- Top each omelette with the salad and serve immediately.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch, Salad
Did you make this recipe? I’d love to hear how it turned out. Leave a comment below or share a photo on Instagram with the hashtag #nyssaskitchen. xo