Best Neldas Easy Open Face Omelet Recipes

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OPEN-FACED OMELET WITH AVOCADO AND PICO DE GALLO



Open-Faced Omelet with Avocado and Pico de Gallo image

I'm pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I've been whipping this up all week!

Provided by Gina

Categories     Breakfast     Brunch

Time 15m

Number Of Ingredients 6

cooking spray
1 large egg
1 large egg white
salt and pepper (to taste)
1 ounce 1/4 small haas avocado, sliced
2 tablespoons pico de gallo

Steps:

  • In a small bowl beat the egg and egg white, add salt and pepper.
  • Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour the eggs. Cook until they set, about 2 to 3 minutes then slide onto the plate.
  • Top with avocado and pico de gallo and dig in!

Nutrition Facts : ServingSize 1 omelet, Calories 140 kcal, Carbohydrate 4 g, Protein 11 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 130 mg, Fiber 2 g, Sugar 1 g

OPEN-FACED FRENCH COUNTRY OMELET



Open-Faced French Country Omelet image

Great for breakfast, brunch or dinner! For vegetarian option, omit bacon and use 1 tablespoon of olive oil instead. 1 serve = 9 ww points.

Provided by SharleneW

Categories     Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices thick-sliced bacon, finely chopped
1/2 lb thin-skinned potato, scrubbed and cut into 1/4 inch cubes
1 small onion, chopped
1 garlic clove, minced
8 large eggs
3/4 cup monterey jack cheese, divided
2 tablespoons minced parsley
pepper
light sour cream (for garnish)

Steps:

  • In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
  • Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
  • Spoon mixture into a bowl and keep warm.
  • While bacon mixture cooks, beat eggs in a bowl until blended.
  • When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
  • Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
  • Preheat broiler.
  • Sprinkle eggs with half of cheese.
  • Top with bacon mixture and sprinkle with remaining cheese.
  • Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
  • Sprinkle with parsley.
  • Cut in wedges to serve.
  • Season and garnish to taste with pepper and sour cream.

Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.6, Cholesterol 457.3, Sodium 447.5, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 21.8

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS



Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 ounces cream cheese, such as Philadelphia, at room temperature
1/4 cup finely chopped fresh dill
Finely grated zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
12 thin spears fresh asparagus, trimmed
2 tablespoons canola oil, plus more to coat the pan
Kosher salt and freshly ground black pepper
12 large eggs
12 paper-thin slices nova smoked salmon
Fresh dill fronds, for garnish

Steps:

  • For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
  • For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
  • Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

OPEN-FACED OMELETE



Open-Faced Omelete image

Provided by Georgia Downard

Categories     Egg     Breakfast     Brunch     Dinner     Parmesan     Poultry Sausage     Healthy     Simmer     Self     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 onion, sliced
1 yellow or red bell pepper, sliced
2 ounces diced smoked turkey sausage
1 clove garlic, chopped
1 can (14.5 ounces) diced tomatoes, drained
1 tablespoon chopped fresh oregano
2 whole eggs
2 egg whites
1/4 cup grated Parmesan
3 tablespoon chopped fresh chives

Steps:

  • In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
  • Serve with:
  • Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450°F for 25 minutes.

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