Open Face Omelette
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.
In a large non stick frying pan,
melt 6 Tbsp of butter over medium heat.
Add the dried onions and stir.
Add the hash browns,
salt, pepper and stir.
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.
In a large frying pan melt
2 Tbsp of butter over medium heat.
In a medium bowl add the eggs,
half & half, salt and pepper.
Using a fork whisk the egg
mixture until combined.
Pour eggs into the hot buttered pan.
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.
It will still be a little wet on top
but that’s ok it will set.
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.
Sprinkle the cheese over the top.
Place the pan into the warm
oven for a few minutes until
the cheese is melted.
Cut the Open Face Omelette into
eight pie shaped pieces and serve.
Open Face Omelette
- 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
- 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
- In a large non stick frying pan, melt 6 Tbsp of butter over medium heat.
- Add the dried onions and stir.
- Add the hash browns, salt and pepper then stir.
- 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.
- Once the potatoes start turning golden, place the pan in a warm 170 degree oven.
- In a large frying pan melt 2 Tbsp of butter over medium heat.
- In a medium bowl combine the eggs, half & half, salt and pepper with a fork.
- Pour the egg mixture into the hot pan.
- 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.
- 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.
- Sprinkle the cheese over the top.
- Place the pan into the warm oven for a few minutes until the cheese melts.
- Cut the Open Face Omelette into 8 pie shaped pieces and serve immediately.
Thank you definitely my favorite way to eat an omelette!
Looks good! Thanks for the wonderful instructions!
You’re welcome Robin! I definitely like omelettes better this way.
Looks so delish!
Thanks Erica I’m not a huge lover of scrambled eggs so this cuts out the top half of the egg, which I loved!
I love it all. Eggs, cheese, hash browns…that’s my problem 😉.
Thank you Valerie! Definitely the only way I will be making them from now on.
Now that would make waking up a treat!!
Lol for sure!
Awesome it’s look like pizza🍕
Poor grandkids thought so too until they tasted it….hahahahaha however, they cleaned their plate!
So yummy! 😋
This would make a great quick supper when you don’t feel like cooking much. Thanks for sharing.
Thank you! Next time I might make it up ahead of time and then heat it up in the microwave for a really quick meal.
Looks great! Cool idea of yours.
Loving your ideas
Thank you Amorina
That looks delicious and I could go for a serving right now – these late night hours have to go as I’m no night owl. 🙂
I bet this would be really good made ahead and refrigerate then heat up for a quick bite! I’m with you, I tried working nights once…never again! I only lasted a week…lol
Or, leave it to me to say that any leftovers would taste wonderful on toast the next day!!
Novel idea dear. Report on the last three recipes all came out well and enjoyed thank you
Wonderful so glad you liked them!
I can make this and I will make it very soon 🙂 very delicious and unusual recipe!
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.
I think I could manage that feast
Definitely! Nice and easy!
I thought it looked like pizza too. For me, its more like a-liitle-more-than-easy or almost-difficult, though. But much wanting to give it a try!
This omelet looks wonderful! Since high protein foods are a big part of being on a low carb diet, low carb egg omelets are one of my favorite “go-to” meals. https://lowcarbdietlife.com/2018/10/12/simple-low-carb-magazine-fall-edition/
Best omelette ever! I love omelette with hash browns.Thanks for sharing!
Hash browns make everything great…lol You’re welcome!