Best Open Face Pizza Omelet Recipes

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ITALIAN PIZZA OMELET



Italian Pizza Omelet image

Savory and special, this tasty omelet with classic pizza flavors will be a hit with all who taste it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 10

3/4 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup marinara sauce or spaghetti sauce, warmed

Steps:

  • In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.

Nutrition Facts : Calories 523 calories, Fat 40g fat (16g saturated fat), Cholesterol 681mg cholesterol, Sodium 830mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

PIZZA OMELET



Pizza Omelet image

"My son, Jeremy, has been helping around the kitchen since he was big enough to stand on a kitchen chair and stir something," relates Sandy Cork of Melvin, Michigan. "One of his favorite recipes is this pizza-flavored omelet."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 7

2 eggs
2 tablespoons milk
1 tablespoon butter
1/4 cup pizza sauce
10 slices pepperoni
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese

Steps:

  • In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat., Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts :

OPEN-FACE PIZZA OMELETTE



Open-Face Pizza Omelette image

I love pizza omelets and this one sounds easy and good. From MrBreakfast.com.

Provided by Vicki Butts (lazyme)

Categories     Meat Breakfast

Time 25m

Number Of Ingredients 8

3 eggs
1/3 c water
2 Tbsp pizza sauce or tomato sauce
1/4 c mozzarella, shredded
1/4 c your favorite pizza toppings (pepperoni, mushrooms, diced bell peppers, etc),
1/2 tsp italian seasoning
1/2 tsp vegetable oil
salt and pepper, to taste

Steps:

  • 1. In bowl, beat together eggs, water, Italian seasoning, salt and pepper.
  • 2. In a medium-sized skillet, heat oil.
  • 3. Add egg mixture.
  • 4. As egg begins to set, use a spatula to gently lift edges to allow uncooked egg to flow onto skillet.
  • 5. When egg is almost set on the surface, spread pizza sauce over the top.
  • 6. Sprinkle with cheese; add toppings.
  • 7. Place lid on skillet and cook for 1 to 2 minutes - until cheese melts.
  • 8. Slide onto serving plate.

OPEN-FACED OMELET



Open-Faced Omelet image

This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed fully cooked ham
1 cup frozen shredded hash brown potatoes, thawed
2-1/2 cups egg substitute
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

PIZZA OMELETTE



Pizza omelette image

This unusual combination is a real winner and is a great dish to cook with the kids

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 6

8 eggs , beaten
1 tsp oregano
1 tbsp olive oil
4 tbsp tomato passata sauce (from a jar)
handful of stoned black olives
85g vegetarian cheddar , grated

Steps:

  • Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the oil in a large ovenproof frying pan, then tip in the eggs. Cook over a low-ish heat for 4 mins, stirring occasionally until the eggs are practically set.
  • Place under the grill until set and puffed up. Spread the sauce over, scatter with cheese and olives, then grill again until cheese is melted. Cut into wedges and serve with a green salad.

Nutrition Facts : Calories 318 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.97 milligram of sodium

OPEN-FACE PIZZA OMELET



Open-Face Pizza Omelet image

From MrBreakfast.com.

Provided by Vicki Butts (lazyme)

Categories     Eggs

Time 20m

Number Of Ingredients 8

3 eggs
1/3 c water
2 Tbsp pizza sauce or tomato sauce
1/4 c grated mozzarella cheese
1/4 c your favorite pizza toppings (such as pepperni, mushrooms, diced green peppers, etc)
1/2 tsp italian seasoning
1/2 tsp vegetable oil
salt and freshly ground black pepper, to taste

Steps:

  • 1. In bowl, beat together eggs, water, Italian seasoning, salt and pepper.
  • 2. In a medium-sized skillet, heat oil. Add egg mixture. As egg begins to set, use a spatula to gently lift edges to allow uncooked egg to flow onto skillet.
  • 3. When egg is almost set on the surface, spread pizza sauce over the top. Sprinkle with cheese; add toppings. Place lid on skillet and cook for 1 to 2 minutes -- until cheese melts.
  • 4. Slide onto serving plate.

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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