Open-Faced Omelet Recipe

5 1 1
Open-Faced Omelet Recipe
Open-Faced Omelet Recipe photo by Taste of Home
Publisher Photo

Open-Faced Omelet Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Open-Faced Omelet in Quick Cooking May/June 2000, p31

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forOpen-Faced Omelet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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:

http://community.tasteofhome.com/community_forums/f/30/p/888529/7680844.aspx#7680844"

Loading Image