Open Faced Omelet

Open Faced Omelet

Print Recipe
Serves: 1


  • 1 teaspoon butter
  • 3 large eggs, at room temperature
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon cracked black pepper
  • Toppings:
  • Shredded cheddar cheese
  • Shredded pepper jack cheese
  • Crumbled feta cheese
  • Chopped green onions
  • Sautéed vegetables (onions, peppers, mushrooms, spinach)
  • Chopped cooked bacon
  • Crumbled cooked sausage or chorizo
  • Pico de gallo or salsa
  • Chopped avocado



Add the butter to a 7 to 10-inch non-stick sauté pan. Heat over medium to low heat. Once the butter is melted, tilt the pan around to evenly coat the pan.


Whisk the eggs, salt, and pepper in a small bowl until blended.


Pour the egg mixture into the pan. Gently stir the eggs with a rubber spatula for a few seconds.


Cover with a lid. Cook until the omelet is set, no visible liquid egg remains. If adding cheese, remove from heat. Sprinkle cheese over the top, cover, and allow the cheese to melt for a min.


Transfer the omelet to a plate.


Top your omelet with desired toppings and enjoy warm.


Multiply the recipe to serve more people. For kids, use 2 eggs to make omelet.


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