French-Style Plain Omelets with Dijon-Dressed Greens

Steps

1. Make the dressing first: in a large bowl whisk the olive oil, cider vinegar, mustard and honey.
2. Add the kale to the dressing and rub it with your fingers for 1 minute to soften; add the romaine on top but don't toss yet.
3. Crack the eggs into a bowl, add the salt and black pepper, and beat with a fork until no streaks of white remain. You'll use one quarter of the egg mixture per omelet.
4. Toast the bread and keep it warm.
5. Heat an 8-inch nonstick skillet over medium heat and melt one pat of the butter until it foams.
6. Pour in one quarter of the egg mixture. Stir quickly with a spatula while shaking the pan for 20–30 seconds, until small soft curds form, then spread into an even layer and let it set for 15 seconds.
7. Tilt the pan and roll the omelet into thirds onto a plate, seam side down; cook until no liquid egg remains, reaching 160°F (71°C). Sprinkle with a quarter of the parsley.
8. Repeat with the remaining three pats of butter, the remaining egg mixture and the remaining parsley to make three more omelets.
9. Toss the romaine with the kale and dressing, and serve the greens and toast beside each omelet.