Open Face Pizza Omelet Food

OPEN-FACED OMELET

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.

PIZZA OMELET

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.

OPEN-FACE PIZZA OMELETTE

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.

PIZZA OMELETTE

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.

PIZZA OMELETTE

Steps:

• In a small bowl beat your eggs. Heat a frying pan, spray with non-stick spray or coat the bottom with oil.
• Pour eggs into the pan and cook until you are able to get a spatula under it and flip without breaking it.
• When it is flipped over top with pizza sauce, I usually coat the whole top, then on 1/2 of the omelette layer pepperoni, mushrooms and green pepper, (you can saute the mushrooms and peppers if you like, even add olives too). Top with mozzarella and fold over. Cook until cheese is melted.
• Can be served by it's self or with hashbrowns of even rice.

SPANISH OPEN-FACED OMELET

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 OMELETTE

Steps:

• heat oil in a small frying pan, add the beaten egg adding the other ingredients , sprinkle with the herbs and cook for 3-4 minutes, over a medium flame.
• serve with toast.

OPEN-FACE FETA OMELET

Steps:

• Cook link pieces in nonstick skillet on medium heat 5 min., stirring occasionally and adding spinach for the last minute.
• Stir in egg product; cover. Cook 3 to 5 min. or until egg product is set.
• Sprinkle with cheese. Remove from heat; let stand, covered, 2 min. or until cheese is melted. Top with tomatoes and pepper.

OPEN FACED PLT

Steps:

• Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
• Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.