Best 4 Open Faced Omelet With Arugula Salad Recipes
Open-faced omelets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made from beaten eggs cooked in a pan and topped with various ingredients, such as cheese, vegetables, meat, and herbs. Open-faced omelets are a quick and easy meal that can be tailored to your own personal preferences. They are also a great way to use up leftover ingredients in your refrigerator. In this article, we will provide you with a recipe for an open-faced omelet with arugula salad.
Here are our top 4 tried and tested recipes!
OPEN-FACED OMELET
This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Sandwiches
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
OPEN FACED ASPARAGUS OMELET
Make and share this Open Faced Asparagus Omelet recipe from Food.com.
Provided by Bergy
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
- Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
- Drain liquid from skillet.
- Heat remaining butter& oil, coat the pan.
- Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
- cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
- Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
- Sprinkle with the cheeses.
- Broil until the cheese has melted and is lightly brown.
- Serve.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the taste of your omelet. Look for organic eggs, fresh arugula, and ripe tomatoes.
- Don't overcook the eggs: Omelets should be cooked until they are just set, but still slightly runny in the center. Overcooked eggs will be tough and rubbery.
- Season the eggs well: Salt and pepper are essential, but you can also add other spices and herbs, such as garlic powder, onion powder, or paprika.
- Use a variety of toppings: The possibilities are endless! Some popular options include cheese, vegetables, meat, and herbs. Get creative and experiment with different combinations.
- Serve immediately: Omelets are best enjoyed hot out of the pan. If you need to make them ahead of time, you can cook them and then reheat them in the oven or microwave.
Conclusion:
Open-faced omelets are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. With so many different toppings to choose from, there is sure to be an omelet that everyone will enjoy. So next time you are looking for a quick and easy meal, give this open-faced omelet with arugula salad a try.
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