Every now and again inspiration hits, and if I’m lucky, I will have the ingredients at my fingertips. I love breakfast for lunch and this omelet might be my favorite I’ve ever made yet. 

Serves 2

Ingredients:

3 large eggs, these were from my chickens so they were very fresh

4-5 ripe figs cut in half long ways

Feta cheese

3 slices of prosciutto 

A big bunch of arugula 

Butter

Olive oil

1 teaspoon Dried Oregano

Lemon zest and juice

Chili crisp, this is one I made but store-bought is great

Salt and Pepper

Directions:

In a hot cast iron pan, melt a couple of tablespoons of butter and add a drizzle of olive oil. 

Mix your eggs in a bowl with a fork to get them fluffy.

Pour eggs into the cast iron pan and let set for a few minutes.

At this point, crumble in your feta cheese and a teaspoon of dried oregano.

Add the prosciutto, arugula, salt, and pepper. Grate lemon zest atop and squeeze lemon juice over the whole. Spoon the chili crisp to taste and add figs.

Once the omelet has set, fold it over and let cook for about another minute.

Cut it in half and share it with your favorite person.