Open-Faced Omelet Recipe - Allrecipes.com
Open-Faced Omelet Recipe

Open-Faced Omelet

Recipe by  

"You can serve this supper-in-a-skillet recipe in just 30 minutes. Don't worry, we won't tell."

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Original recipe makes 6 servings Change Servings
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Directions

  1. SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.
  2. 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.
  3. TOP with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.
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Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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Reviews More Reviews

Aug 28, 2005

Very interesting and good recipe! I used thawed frozen corn because I was unable to get fresh. I did, however, use fresh hierloom tomatoes from the farmer's market, and fresh basil from my basil plant, so there was a lot of fresh-ness going on. ;) next time I would add more basil. I also sliced the tomatoes instead of doing wedges. Served with fresh canteloupe for a good Sunday brunch!

 
Apr 04, 2004

Quick, easy and delicious, all in one skillet! It't colorful and would make a beautiful brunch dish for company (if you can get it out of your pan in one piece, which takes just a bit of skill!) I've always used frozen corn for this recipe. In a pinch I've substituted sweet or plain onions for the green onions and it still tastes great. I have even used dried basil but fresh basil leaves make it taste better and look more elegant. The recipe says "1 1/2 finely chopped basil" without a measurement - I took that to mean 1 1/2 fresh leaves and it seemed about right.

 

12 Ratings

Sep 25, 2003

I liked it a lot. The tomatoes and egg were a good combination. I wouldn't change anything about the recipe, although I did use some egg whites instead of whole eggs.

 
Aug 25, 2004

This recipe was good, but I think I will make a few changes next time. First of all, I'd slice the tomatoes as the wedges didn't cook at all and were quite hard. Secondly, I'd use a lower heat as I found that the bottom of the omelette cooked a lot faster than the top. But that could have been because I forgot to add the milk. Also, I used dried basil and I think it would have better fresh.

 
Apr 21, 2003

Very good flavor, I especially liked the taste of the fresh basil. The presentation of the dish is very colorful and would be a nice dish to serve for company. I have added this omelet to my recipe box and will make again.

 
Jan 29, 2003

Yum. I didn't use tomatoes and substituted spring onions for the corn kernels, since I didn't have these at hand, and the result was still yummy! I particularly liked the extra flavor added by basil and the melted cheese on top.

 
Jan 29, 2003

One of the most enjoyable easy quick recipes I have ever made

 
Mar 07, 2006

We liked this...the basil adds great flavor and you can change the type of vegetables too. I want to try spinach and mushrooms next time. We did add the tomatoes earlier than written so they would cook up a little. We also added two more eggs.

 

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