CAESAR SALAD OMELET

Caesar Salad Omelet image

Like Caesar dressing, an omelet has eggs. Why can't it have the rest of the ingredients of a Caesar salad too? This one does. It's my own creation, and it works!

Provided by wheatsicle

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 25m

Yield 1

Number Of Ingredients 11

Ingredients

2 tablespoons dry bread crumbs
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced, divided
salt to taste
2 large romaine lettuce, coarsely chopped
1 tablespoon grated Parmesan cheese
2 anchovy fillets, minced
1 teaspoon fresh lemon juice
2 large eggs
¼ teaspoon Worcestershire sauce
freshly ground black pepper to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Toss bread crumbs with 2 teaspoons olive oil, 1/2 of the minced garlic, and salt. Place bread crumbs in a baking pan.
Bake in the preheated oven, turning once or twice, until crispy and golden, about 5 minutes.
Heat 2 more teaspoons of olive oil in a small saucepan over medium heat. Add romaine lettuce and cook, seasoning with salt, until wilted, about 2 minutes. Remove from heat and sprinkle Parmesan cheese over romaine.
Combine anchovies, lemon juice, 1 1/2 teaspoons olive oil, and remaining garlic in a mortar. Season with salt. Grind into a paste using a pestle. Transfer paste into a small bowl. Add eggs, Worcestershire sauce, and pepper and beat well.
Heat an omelet pan or small frying pan over medium heat. Add remaining olive oil. Pour in egg mixture and cook until edges set slightly but top is still moist, gently stirring the uncooked egg as needed, 2 to 3 minutes. Add romaine to one side of the omelet; top with bread crumbs. Gently fold omelet in half and transfer to a plate.

Nutrition Facts : Calories 640.7 calories, Carbohydrate 42.8 g, Cholesterol 383.2 mg, Fat 42.6 g, Fiber 20 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 849.9 mg, Sugar 12.7 g