8 substantial eggs
genuine salt and dark pepper
1 tablespoon margarine
4 ounces crisp goat cheddar, disintegrated
4 scallions, meagerly cut
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
6 mugs infant arugula
1 little baguette, warmed
In a dish, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper.
Melt the spread in a vast nonstick skillet over medium high temperature. Cook the eggs, without blending, until they start to set, 2 to 3 minutes.
With an elastic spatula, lift the edges of the omelet, tilting the skillet so the uncooked eggs stream to the edges of the container. Cook until set, 1 moment.
Sprinkle the cheddar and scallions over the eggs. Fold a third of the omelet over the inside; fold over the other third. In the container, cut into 4 pieces.
Whisk together the oil, vinegar, mustard, and ¼ teaspoon each one salt and pepper. Sprinkle over the arugula. Present with the omelet and bre