Open-Faced Vegetable Omelet
Serves 8
This open-faced omelet is one of those recipes to deploy at any time of the day or night. It’s incredibly easy and versatile. Do you have many mouths to feed? Check. Have a carton of eggs in the fridge? Check. Need something quick and easy? Check. Need something meatless? Check. This omelet is for you! Cut into wedges and serve with toast. Use it as a sandwich filling for lunch (any kind of roll will do) or as part of a dinner on a cold winter night served with some fried sausages and Baked Sweet Potatoes.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- Coarse salt
- 1 tomato, cored and chopped
- 1 large bunch Swiss chard, ends trimmed, stems thinly sliced and leaves cut into 1-inch-long strips
- ¼ teaspoon freshly ground black pepper
- 12 large eggs
- 1 teaspoon hot sauce, such as Sriracha
- 3 to 4 ounces Cheddar cheese, shredded (about ¾ cup)
DIRECTIONS
- Preheat the broiler. Heat a 12-inch oven-safe nonstick or cast-iron pan over medium-high heat. Swirl in 1 tablespoon of the oil. When it shimmers, add the onion and season with salt. Sauté for 2 minutes. Add the tomato, stir, and cook for 1 minute. Add the Swiss chard and season with salt and the pepper. Cook for 5 minutes, then transfer to a plate.
- Return the pan to medium-high heat. Swirl in the remaining 1 tablespoon oil. Crack the eggs into a bowl and add the hot sauce. Whisk the eggs together and pour into the pan. Allow the eggs to set a bit and then, using a spatula, pull the eggs away from the sides of the pan and allow the raw egg to flow underneath. Cook until the eggs are almost fully set. Spread the vegetables over the eggs and sprinkle the cheese on top. Transfer the pan to the broiler and broil until the cheese has melted and the eggs are cooked through, about 1 minute.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Crisper Crash: Feel free to improvise with this recipe, depending on what bits of veggies linger in the crisper. For example, spinach can be swapped for Swiss chard. Add a seeded and chopped green pepper. If you don’t have a fresh tomato, a couple of chopped canned ones will work, or you can leave them out altogether. Instead of Cheddar, use whatever grating cheese you have on hand, such as Monterey Jack, Swiss, or Gouda. Are you catching my drift? You can use almost anything—and you cannot mess this up!
