An open faced omelet can be anything you want it to be! Every now and again when we’re throwing an omelet together in the morning, we forget to add an ingredient. Could be some cheddar cheese, maybe some sausage or those olives that sounded like a delicious idea. No need to worry with an open faced omelet. You can add anything you like! It’s easy to add things when it’s open faced.
This easy breakfast uses popular veggies that you probably have in your kitchen right now. Cherry tomatoes, bell peppers, spinach, mushrooms, onions…It’s like eating a veggie supreme pizza for breakfast. Get a little bit of everything in each bite and enjoy it to its fullest. And, if you’re a traditionalist, go ahead and fold it over when it’s done. Simple.
No matter how you do it, you’ll love this open faced omelet for its flavor and ease. All it takes is 10 minutes and you’re eating breakfast like royalty. Go ahead and make it tomorrow for breakfast. You’ll be happy you did!
This recipe is user submitted by Gergana on instagram (@g_zdr). Thanks so much for sharing this tasty creation with us!
Veggie Open Faced Omelet
- 2 cups MuscleEgg Original (Plain) Egg Whites
- 1 whole Egg this recipe uses a duck egg, but a chicken egg will work just as well
- 8-10 whole Cherry Tomatoes halved
- 1/4 Red Bell Pepper sliced
- 1/2 cup Spinach
- 2 whole mushrooms sliced
- 2 Green Onions can use red in place of green as well
- To Taste Salt & Pepper
- To Taste Dried Oregano
- To Taste Dried Basil
- To Taste Dried Chopped Garlic
Heat frying pan to medium, medium low and coat with non-stick spray.
In bowl, whisk together MuscleEgg and whole egg.
Slice tomatoes (if desired), onions bell pepper and mushrooms.
Pour egg mixture into pan. Let cook for a minute.
Sprinkle spinach, tomatoes, onions, mushrooms, and bell pepper over egg mixture.
Add salt, pepper, oregano, basil and garlic to taste.