Open-Faced Omelet Recipe

5 1 1
Open-Faced Omelet Recipe
Open-Faced Omelet Recipe photo by Taste of Home
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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 broccoli florets
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup thinly sliced green onions
  • 1-1/2 cups cubed reduced-sodium 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. x 10-in. skillet coated with cooking spray, saute broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. In a bowl, whisk together the egg substitute and pepper. Pour over vegetable mixture. Reduce heat; cover and cook for 10-12 minutes or until 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 broccoli florets
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup thinly sliced green onions
  • 1-1/2 cups cubed reduced-sodium 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. x 10-in. skillet coated with cooking spray, saute broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. In a bowl, whisk together the egg substitute and pepper. Pour over vegetable mixture. Reduce heat; cover and cook for 10-12 minutes or until 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

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Reviews forOpen-Faced Omelet

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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"

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