Open Face Omelette

10 minutes Prep Time
20 minutes Cook Time
8 Servings

When you need to make breakfast for a few and don’t want to stand at the stove all morning, this open omelette is the recipe to feed your hungry crowd. Similar to a frittata, but more of a layered open omelette with hash browns, bacon, and plenty of cheese.

Ingredients

  • 6 tablespoons butter
  • 3 cups frozen hash brown potatoes
  • 1/2 teaspoon celery salt
  • 6 large eggs
  • 1/4 cup milk
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions

  • 1 can Redpack Canned Diced Tomatoes 28 oz, drained

  • 1 cup shredded cheddar and Monterey Jack cheese blend
  • 1 tablespoon bacon bits, or 3 slices of cooked bacon chopped

Instructions

Step one

In a large skillet melt 3 tablespoons butter over moderate heat. Add potatoes in an even layer and sprinkle with celery salt. Cook, turning potatoes frequently for 10 minutes or until lightly browned.

Step two

Remove from skillet and set aside. In a bowl beat together eggs, milk, salt and pepper. Melt remaining butter in skillet and cook egg mixture until eggs are set.

Step three

Spoon hot potatoes on top of omelette along with onions, diced tomatoes, cheese and bacon bits. Cut into wedges and serve.

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