OPEN-FACE OMELET O'BRIEN
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
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
OPEN-FACE OMELET ARNOLD BENNETT
Categories Cheese Dairy Egg Fish Breakfast Brunch Broil Quick & Easy Low Cal Lunch Seafood Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Whisk eggs in large bowl to blend. Sprinkle with salt and pepper. Heat 10-inch broiler proof nonstick skillet over medium-high heat.
- Add butter and let brown. Add eggs to skillet; stir with heatproof spatula until eggs are softly set but still a little runny, about 30 seconds. Sprinkle smoked whitefish and cheddar cheese over eggs, then drizzle with cream. Broil until omelet is set and golden brown at edges, about 1 minute. Slide omelet out onto platter. Cut omelet into wedges and serve.
SPANISH OPEN-FACED OMELET
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
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 FRENCH COUNTRY OMELET
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
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
OPEN-FACED OMELET
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
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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
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