Caesar Salad Omelet

Caesar salad gets reimagined as an omelet, with anchovies and lemon beaten into the eggs and romaine lettuce and bread crumbs folded in.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 641 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Toss bread crumbs with 2 teaspoons olive oil, 1/2 of the minced garlic, and salt. Place bread crumbs in a baking pan.

Step 3

Bake in the preheated oven, turning once or twice, until crispy and golden, about 5 minutes.

Step 4

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.

Step 5

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.

Step 6

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.