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Open-Faced Omelets Rival Sandwiches

Lisa Messinger on

Folding closed an omelet means you might be missing out on sky-high fillings chockful of flavor and nutrients. Instead, think about your egg base like a tortilla below a tall tostada or like the foundation of famed French tartine open-faced sandwiches that resemble works of art.

You could use two eggs rather than the three or four that often go into preparing fluffy omelets with little to show inside.

Vegetables, lean meats and cheeses are all good choices. After the omelet is cooked, create the tallest stack possible, warming the ingredients before serving. Following are some ideas for topping your cooked open-faced omelet. All ingredients are to taste.

STIR-FRY SOLUTION

While the open-faced omelet is cooking, in a wok in a small amount of peanut oil, carefully stir-fry bok choy, water chestnuts, lemongrass, mushrooms and green beans with lite soy sauce, Worcestershire sauce and Chinese five-spice powder.

EASY AND CHEESY

 

Layer low-fat cheddar and pepperjack cheese, brie and bite-sized chunks of cooked turkey and ham and drizzle with Dijon mustard and strawberry all-fruit spread (sold in the jam aisles of most supermarkets).

ONE FUN DATE

While the open-faced omelet is cooking, warm and slightly caramelize mandarin orange pieces and slices of kiwi. Sprinkle with coconut flakes and finely chopped dates.

NUTTY IDEA

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