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Open-Faced Omelets Rival Sandwiches

Lisa Messinger on

Melt whipped cream cheese and, as it's melting, stir in nuts and seeds you've toasted, such as hazelnuts, sliced almonds, pine nuts, pumpkin seeds and sunflower seeds.

BELIEVE IN BEANS

Top with cooked pinto, black and white beans, salsa, crushed tortilla chips, nonfat sour cream and guacamole.

CHIC CHICKPEAS

While the open-faced omelet is cooking, carefully fry chickpeas until crispy and season with curry powder. Top omelet with the chickpeas, sesame seeds and cooked ground lamb.

MINI MEATBALLS FOR MAXIMUM FLAVOR

Top with grilled zucchini and cauliflower, Swiss cheese and cooked mini meatballs.

POTATO PATCH

 

Roast bite-sized pieces of red, blue and Russet potatoes, coat with olive oil and freshly ground black pepper. Saute scallions, red and white onions.

THE SPIN IS ON SPINACH

Saute spinach, peas and corn and mix with cooked Italian sausage, ricotta cheese and garnish with freshly grated Parmesan cheese.

AFTER-WORK GOURMET COOKBOOK SHELF

If open-faced omelets lead to cravings for more such adventures, a tasty option is "On Toast: Tartines, Crostini, and Open-Faced Sandwiches" by Kristan Raines. The toasts are little works of art and flavor fests and reflective of their international roots. Choices are as diverse as roasted broccoli and spicy hummus; blistered tomatoes and burrata; and blood oranges and honeyed ricotta. Homemade spreads are bountiful. Recipes are thoughtfully presented seasonally.

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Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

 

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