Open-Faced Omelet Recipe

Name: Open-Faced Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1/2 c. thinly sliced onion; 1/2 c. thinly sliced green pepper; 1 clove garlic, minced; 2 to 3 firm tomatoes, wedged; 1 tsp. salt; dash of pepper; 10 eggs; 1/2 c. water; 2 Tbsp. butter or bacon drippings; 6 slices bacon, crisp cooked, drained and crumbled

Servings: persons

2 Tbsp. butter
1/2 c. thinly sliced onion
1/2 c. thinly sliced green pepper
1 clove garlic, minced
2 to 3 firm tomatoes, wedged
1 tsp. salt
dash of pepper
10 eggs
1/2 c. water
2 Tbsp. butter or bacon drippings
6 slices bacon, crisp cooked, drained and crumbled

1
Cook onion, green pepper and garlic in butter until tender but not brown.
2
Stir in tomatoes, salt and pepper.
3
Cook just until tomatoes are heated through.
4
Keep warm while preparing omelet. Mix eggs and water with fork.
5
Heat butter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water.
6
Pour in egg mixture.
7
Mixture should set at edges at once.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. butter, 1/2 c. thinly sliced onion, 1/2 c. thinly sliced green pepper, 1 clove garlic, minced, and more.

Yes, Open-Faced Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Omelet

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