Best Open Face Omelet Obrien Recipes

Open-Faced French Country Omelet image

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

Spanish Open-Faced Omelet image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Steps:

Preheat the oven to 400 degrees F.
Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

Open-Faced Omelete image

Provided by Georgia Downard

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.