Open-Faced Omelet Recipe
Open-Faced Omelet Recipe photo by Taste of Home
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Open-Faced Omelet Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 piece: 151 calories, 5g fat (2g saturated fat), 25mg cholesterol, 722mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.


  1. 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.
  2. In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges).
  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat.
  4. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges. Yield: 6 servings.
Originally published as Open-Faced Omelet in Quick Cooking May/June 2000, p31

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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MarineMom_texas User ID: 31788 77418
Reviewed Oct. 3, 2013

"I prepared this dish this morning and it was an instant hit. I had all the ingredients except the broccoli so I left it out. I downsized the recipe slightly for just my husband and myself. It is quick and easy and delicious. I will definitely prepare this again. Here is the link to my review and photos:"

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