Open Face Omelet

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Yields: 1 Serving Difficulty: Easy Cook Time: 25 Mins

Somedays I just want to switch things up for breakfast, so I put down the oatmeal and fruit and crave a hot, hearty, budget friendly breakfast meal.

I also wake up hungry as a lion each morning, so clear a path to the kitchen, I’m coming in hungry and ready to cook!

Because I am a fresh vegetable addict, and I happen to luv eggs, I decided to get creative one morning and think of the different ways I could cook my standard breakfast of veggies and eggs.

I decided to sauté the veggies and see what direction the universe took me in.

After the veggies were sautéed, it dawned on me that the cast iron pan I was using, could go right into the oven and cook the entire meal.
I had been craving an omelet lately, so I thought to myself ” why not make an oven baked open face omelet”.

This revelation gave me more time to do some things around the house, as my breakfast cooked in the oven without having to stand there, cooking the vegetables and eggs and impatiently waiting.

My next step to getting breakfast on the table was to add the shredded cheese on top of the whipped eggs and sautéed veggies and put this deliciousness into the oven, at 350 degrees for about 20 minutes.


Once the top of the eggs was a light golden brown and the eggs were cooked thru, I took the cast iron out of the oven, grabbed my fork, and stood there and waited for it to cool down a bit before I dived in fork first.

As I was waiting for the eggs to cool down,  it dawned on me, that this dish would be perfect to eat with my fresh jalapeno hot sauce that I canned this fall. Basically the jalapeno hot sauce is a blend of fresh jalapenos, cilantro, lime juice, cumin and chili powder, canned in a hot water bath for 25 mins, and put in the pantry for whenever I feel the need for an instant flavor explosion!

Jalapeno Hot Sauce for canning

I was right! the Jalapeno hot sauce was amazing, with all the flavors this condiment has to offer, it took the open face omelet over the top!

The leftover of the open face skillet were so yummy, I simply wrapped what I could not (should not) eat in foil, put it in the fridge and the next morning just heated it up in the cast iron skillet on the stove.


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0/9 Ingredients
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0/2 Instructions
  • Preheat oven to 350 Chop peppers and mushrooms. Slice the onion. Add all to a preheated cast iron skillet on the stovetop with some butter. Cook until the veggies are soft , salt and pepper to taste, remove pan from heat.
  • In a bowl whip up your eggs with a little milk until light and fluffy. Pour over the sautéed veggies in the cast iron skillet. Sprinkle the eggs with the shredded cheese. Place the pan in the oven and cook for approx. 20 mins.


Try adding in your favorite breakfast meat to the sautéed veggies for another level of deliciousness.

I always add a small amount of butter to the eggs when I whip them, it adds a ton of flavor.

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