Omelet Salad

Omelet Salad
Create time: 25 mins
Serves: 4
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  • 4 Farm Pride eggs
  • 8 cups fresh baby spinach
  • 1 cup chopped tomatoes
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups chopped fully cooked ham
  • 1 small onion, chopped
  • 1 small green capsicum, chopped
  • Salt and pepper to taste


  1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green capsicum; sauté until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
  2. In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.


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