Neldas Easy Open Face Omelet Recipes

OPEN-FACED OMELET

Steps:

• 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.

SPANISH OPEN-FACED OMELET

Steps:

• Preheat the oven to 400 degrees F.
• Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
• Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
• Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

OPEN-FACED OMELET

Steps:

• SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.
• WHISK together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes, or until almost set.
• TOP with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.

OPEN-FACED OMELET

Steps:

• SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.
• WHISK together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes, or until almost set.
• TOP with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.

OPEN-FACE OMELET ARNOLD BENNETT

Steps:

• Preheat broiler. Whisk eggs in large bowl to blend. Sprinkle with salt and pepper. Heat 10-inch broiler proof nonstick skillet over medium-high heat.
• Add butter and let brown. Add eggs to skillet; stir with heatproof spatula until eggs are softly set but still a little runny, about 30 seconds. Sprinkle smoked whitefish and cheddar cheese over eggs, then drizzle with cream. Broil until omelet is set and golden brown at edges, about 1 minute. Slide omelet out onto platter. Cut omelet into wedges and serve.