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"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 omelet equals 202 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 276 mg sodium, 15 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Originally published as Open-Faced Omelet in Cooking for 2 Summer 2008, p46
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Jun. 02, 2011 by 1968Debra
I believe one egg equals 1/4c. So you would need 3 eggs. Yummy. Love all the fresh veggies.
Reviewed on Jun. 01, 2011 by cqdave
Needs fresh potatoes, finely diced! That said, this is so easy. I am lucky to have fresh peppers in my garden 10 months out-of-the-year.Talk about color! The aroma of the veggies, the garnish, and I love the one pan! Yes, easy to cook in one skillet. I don't use oil. Prefer to use water and one or 2 T of butter. Everything fresh belongs in this recipe.
Needs fresh potatoes, finely diced! That said, this is so easy. I am lucky to have fresh peppers in my garden 10 months out-of-the-year.
Talk about color! The aroma of the veggies, the garnish, and I love the one pan! Yes, easy to cook in one skillet. I don't use oil. Prefer to use water and one or 2 T of butter. Everything fresh belongs in this recipe.
Reviewed on May. 31, 2011 by jekrush@pitel.net
I actually haven't tried this but want to make it with regular eggs. How many eggs equal 2/3 cup of egg substitute?
Reviewed on May. 31, 2011 by mary kruser
To make it even easier, I used frozen hashbrowns in place of boiling the potatoes and poured the egg mixture over the cooked hashbrowns, then added the tomatoes and other ingredients. Great!
Reviewed on May. 31, 2011 by Maddy51
This is an easy breakfast or brunch dish. My family loves it. I did one thing differently though. I cooked the veggies in the pan as directed and poured the egg mixture over it. I cooked until set, then added the cheese and tomatoes. More like a frittata than omelet. Really good.
Reviewed on May. 31, 2011 by Rockamama
Delicious and versatile! We made this for a camping trip and it was yummy!
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