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Recipes

Open-Face Breakfast Omelet

What is the occasion?:
Breakfast
What kind of cook am I?:
Beginner
I want to feed this many people...:
4
Cutting, chopping, etc. is gonna take...:
Under 15 minutes
I want food on the table in...:
Under 30 Minutes
Rate this recipe: Rating: 2 (11 votes cast)
Open-Face Breakfast Omelet

Ingredients

  • 3 tablespoons butter or margarine, divided
  • 1/2 cup diced green bell pepper
  • 2 tablespoons finely chopped onion
  • 8 large eggs, lightly beaten
  • 1 (12-ounce) can SPAM® Classic, cut into cubes
  • 3/4 cup grated mozzarella cheese
  • 1/2 cup strawberry jam

Directions

  1. In nonstick ovenproof 10-inch skillet, melt 1 tablespoon butter. Add bell pepper and onion; cook until tender. Remove vegetables from skillet.
  2. In same skillet, heat remaining 2 tablespoons butter; add eggs. Cook over low heat, lifting edge and allowing uncooked egg to run under omelet, 4 to 6 minutes.
  3. In bowl, combine vegetables, SPAM® Classic, cheese and jam; mix well. Spread over omelet. Cook 2 to 4 minutes or until bottom is golden brown. Remove from heat.
  4. Cover skillet with aluminum foil; let stand 5 to 7 minutes or until cheese is melted. Cut omelet into wedges; serve from skillet.

Ingredients

  • 3 tablespoons butter or margarine, divided
  • 1/2 cup diced green bell pepper
  • 2 tablespoons finely chopped onion
  • 8 large eggs, lightly beaten
  • 1 (12-ounce) can SPAM® Classic, cut into cubes
  • 3/4 cup grated mozzarella cheese
  • 1/2 cup strawberry jam

Directions

  1. In nonstick ovenproof 10-inch skillet, melt 1 tablespoon butter. Add bell pepper and onion; cook until tender. Remove vegetables from skillet.
  2. In same skillet, heat remaining 2 tablespoons butter; add eggs. Cook over low heat, lifting edge and allowing uncooked egg to run under omelet, 4 to 6 minutes.
  3. In bowl, combine vegetables, SPAM® Classic, cheese and jam; mix well. Spread over omelet. Cook 2 to 4 minutes or until bottom is golden brown. Remove from heat.
  4. Cover skillet with aluminum foil; let stand 5 to 7 minutes or until cheese is melted. Cut omelet into wedges; serve from skillet.

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