Open-Faced Omelet With Arugula Salad

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3 to 4 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

Kosher salt and freshly ground pepper

5 cups baby arugula

1/4 cup pitted kalamata olives, halved

1/2 cup torn roasted red peppers

8 large eggs

2 tablespoons milk

4 ounces feta cheese, crumbled

2 ounces thinly sliced prosciutto, pulled apart into thin strips

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