Open Face Omelette

41 Comments

47D3E67F-6365-4F11-A72B-46EAAA4360B9

I was never good at making a traditional omelette so I created this Open Face Omelette. Not only was it very easy but also very good! This is a simple breakfast with scrambled eggs on the bottom, hash browns on the eggs then top it off with cheese….so good! I served this with sausage patties on the side and what a great meal.

 

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Ingredients

 

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In a large non stick frying pan,

melt 6 Tbsp of butter over medium heat.

 

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Add the dried onions and stir.

 

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Add the hash browns,

salt, pepper and stir.

 

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Cook, turning frequently, until golden brown

but do not over cook or they will get dry.

You do not want to let the potatoes clump

together so keep breaking them up.

When done, put the pan into a warm

(170 degree) oven to keep warm.

 

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In a large frying pan melt

2 Tbsp of butter over medium heat.

 

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In a medium bowl add the eggs,

half & half, salt and pepper.

 

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Using a fork whisk the egg

mixture until combined.

 

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Pour eggs into the hot buttered pan.

 

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When the egg starts to set, use a spatula

and run it around the edges tipping the

pan so the liquid egg runs into the gap

you just made. Continue to do this

all around the edge of the pan

until no more liquid remains on top.

Remove from the heat.

 

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It will still be a little wet on top

but that’s ok it will set.

 

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Remove the hash browns from the

oven and use a spoon to place them on

top of the eggs. Use a spatula and press the

potatoes into the eggs.

 

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Sprinkle the cheese over the top.

 

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Place the pan into the warm

oven for a few minutes until

the cheese is melted.

 

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Cut the Open Face Omelette into

eight pie shaped pieces and serve.

 

Open Face Omelette

http://www.InDianesKitchen.com

47D3E67F-6365-4F11-A72B-46EAAA4360B9

Ingredients

Hash Browns:

  • 6 Tbsp butter
  • 4 cups frozen shredded hash browns, thawed (you can use the O’Brien potatoes)
  • 2 Tbsp dried onion
  • Salt and pepper to your taste

Omelette:

  • 2 Tbsp butter
  • 6 large eggs
  • 1/4 cup half & half, or you can use milk
  • salt & pepper to taste
  • 1 cup shredded cheddar cheese, more or less to your taste

Directions

Hash Browns:

  1. In a large non stick frying pan, melt 6 Tbsp of butter over medium heat.
  2. Add the dried onions and stir.
  3. Add the hash browns, salt and pepper then stir.
  4. Cook, turning frequently, until golden brown but do not over cook them or they will dry out. Keep breaking the pieces up so there isn’t packed clumps of potatoes.
  5. Once the potatoes start turning golden, place the pan in a warm 170 degree oven.

Omelette:

  1. In a large frying pan melt 2 Tbsp of butter over medium heat.
  2. In a medium bowl combine the eggs, half & half, salt and pepper with a fork.
  3. Pour the egg mixture into the hot pan.
  4. When the egg starts to set, use a spatula and run it around the outside edge of the eggs, lifting the egg slightly and tipping the pan so the liquid egg fills the gaps you make. Do this until no more liquid remains on top. It will still be wet looking but that’s ok. Remove from the heat.
  5. Remove the hash browns from the oven and use a spoon to put them on top of the eggs. Use a spatula and press the potatoes down onto the eggs.
  6. Sprinkle the cheese over the top.
  7. Place the pan into the warm oven for a few minutes until the cheese melts.
  8. Cut the Open Face Omelette into 8 pie shaped pieces and serve immediately.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

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Categories: Breakfast, Eggs, Potato

41 Comments »

  15. Pingback: Open Face Omelette — In Dianes Kitchen | My Meals are on Wheels

  17. All of my omelets, over the years, have ended up either open-faced or as a mish-mash of scrambled egg with a lot of companion ingredients. Thankfully, they’ve always tasted good. This recipe looks worth trying, though I am not a huge hash browns fan.

    Like

    Reply

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