Open-Faced Omelete Recipe

Open-Faced Omelete Recipe

  • Vegetable oil cooking spray
  • 1 onion, sliced
  • 1 yellow or red bell pepper, sliced
  • 2 ounces diced smoked turkey sausage
  • 1 clove garlic, chopped
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 tablespoon chopped fresh oregano
  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup grated Parmesan
  • 3 tablespoon chopped fresh chives
  1. In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
  2. Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450°F for 25 minutes.
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