Best 5 Open Faced Omelete Recipes

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Indulge in a culinary journey with our diverse selection of omelet recipes. From the classic Open-Faced Omelet, a delightful combination of eggs, cheese, and your favorite toppings, to the hearty and flavorful Denver Omelet, packed with ham, bell peppers, and onions. For a vegetarian twist, try the Garden Omelet, brimming with fresh vegetables and herbs. Craving something unique? The Mediterranean Omelet tantalizes with its blend of feta cheese, olives, and sun-dried tomatoes. And for a protein-packed start to your day, the Spinach and Feta Omelet delivers a satisfying combination of spinach, feta, and eggs. Each recipe offers a delectable variation on this timeless breakfast dish, ensuring a delightful culinary experience with every bite.

Here are our top 5 tried and tested recipes!

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

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

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 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

Tips:

  • Use a well-seasoned pan: This will help to prevent the eggs from sticking and will give them a nice, even cook.
  • Don't overcrowd the pan: If you add too many eggs to the pan at once, they will not cook evenly and will be more likely to stick.
  • Cook the eggs slowly over low heat: This will help to ensure that they cook through evenly without burning.
  • Don't flip the eggs too often: Flipping the eggs too often will break them up and make them more difficult to cook evenly.
  • Use a spatula to gently lift the edges of the eggs and allow the uncooked egg to flow to the bottom of the pan.
  • Season the eggs with salt and pepper to taste.
  • Garnish the eggs with your favorite toppings, such as cheese, vegetables, or herbs.

Conclusion:

Open-faced omelets are a quick and easy meal that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover vegetables and cheese, and they can be customized to your liking. With a little practice, you can make perfect open-faced omelets every time.

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