Open-Faced Omelet

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This open-faced omelet recipe is a quick and delicious way to start your day. Packed with protein and bursting with flavor, it's a versatile dish that can be customized with your favorite ingredients. Whether you prefer a classic combination of ham and cheese or want to experiment with veggies and spices, this recipe is sure to satisfy your taste buds. With just a few simple steps, you can whip up a hearty breakfast that will keep you energized throughout the morning.

Keywords: open-faced omelet, recipe, quick, delicious, customizable.

Open faced omelet recipe details

Open faced omelet recipe, recipe Rating: 4.3
Number of votes:99

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.