Best Open Faced Omelete Recipes

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SPANISH OPEN-FACED OMELET



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 OMELET WITH ARUGULA SALAD



Open-Faced Omelet With Arugula Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

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

Steps:

  • Whisk 2 tablespoons olive oil, the vinegar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the arugula, olives and roasted red peppers but don't toss yet (you don't want the arugula to wilt). Set aside while you prepare the omelets.
  • Whisk the eggs, milk and a pinch of salt in a bowl. Heat a medium nonstick skillet over medium heat. Add about 1 teaspoon olive oil, then pour in 1/2 cup of the egg mixture and stir gently with a rubber spatula to distribute the egg in the bottom of the pan. Cook until the eggs are just set but the underside is not brown, about 4 minutes, then slide the omelet onto a plate. Repeat to make 3 more omelets, adding about 1 more teaspoon oil to the skillet between each.
  • Toss the arugula salad, then pile on top of the omelets. Scatter the feta and prosciutto on top.

Nutrition Facts : Calories 361, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 391 milligrams, Sodium 1,061 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 21 grams

OPEN-FACED SMOKED SALMON OMELET



Open-Faced Smoked Salmon Omelet image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 11

6 large eggs
2 tablespoons half-and-half or water
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 ounces cream cheese, cut into small bits
2 ounces thinly sliced smoked nova salmon or lox, cut into 1-inch long thin strips
2 tablespoons finely diced red onion
2 teaspoons drained small capers
4 lemon slices
Snippets of fresh dill, for garnish

Steps:

  • Preheat the broiler and arrange the oven rack in the highest position.
  • Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.
  • Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.
  • When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)
  • Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds
  • Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.

Nutrition Facts : Calories 484 calorie, Fat 40 grams, SaturatedFat 20 grams, Carbohydrate 5 grams

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.

OPEN-FACE OMELET O'BRIEN



Open-Face Omelet O'Brien image

You can tell from the name that this omelet includes peppers and potatoes. Add some cheddar and bacon bits and you've got a new family favorite.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 Tbsp. butter, divided
3 cups ORE-IDA Potatoes O'Brien
1/2 tsp. celery seed
6 eggs
1/4 cup milk
1/8 tsp. pepper
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 green onions, sliced
2 Tbsp. OSCAR MAYER Real Bacon Bits

Steps:

  • Melt 3 Tbsp. butter in large skillet on medium heat. Add potatoes; spread to evenly cover bottom of skillet. Sprinkle with celery seed. Cook 10 min. or until potatoes are tender and lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
  • Whisk eggs, milk and pepper until blended.
  • Melt remaining butter in same skillet. Add egg mixture; cook 5 to 8 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set, top with potato mixture, cheese, onions and bacon; cook 1 to 2 min. or until cheese is melted.

Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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