Open-Faced Omelet

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Open faced omelet recipe, recipe Rating: 4.5
Number of votes:92

This omelet has too much goodness to hide under a fold of eggs. Like a fire-balling pitcher, it says “here’s what I’ve got–can you deal?”
Ready in: 20 mins

Ingredients

Serves: 2

• 2 small red potatoes, diced
• 1/4 cup sliced fresh mushrooms
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped sweet red pepper
• 1 green onion, chopped
• 1 tablespoon olive oil
• 2/3 cup egg substitute
• 1/4 cup shredded reduced-fat Cheddar cheese, divided
• 2 tablespoons fat-free sour cream
• 1/4 cup chopped tomatoes

Preparation method

Prep: 10 mins | Cook: 10 mins

1. Cover the potatoes with water in a saucepan and place over medium-high heat. When the water comes to a boil, reduce heat to medium-low and continue to simmer for 5 to 7 minutes, until the potatoes are fork-tender. Drain.
2. Heat oil in a skillet over medium. Cook mushrooms, peppers, onion, and boiled potatoes in hot oil for about 10 minutes, then remove from heat.
3. Coat a separate skillet with nonstick cooking spray. With the skillet over medium heat, pour the eggs into the skillet and cook without stirring. As the edges set, lift them up to allow uncooked egg to run underneath.
4. When eggs are completely set, transfer cooked vegetables to the skillet on top of the egg. Sprinkle with cheese and garnish with sour cream and tomatoes.