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June 2006 Issue
BST Open-Faced Omelet
by Ronda L. Halpin
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This is the time of the year when our tummies yearn for fresh ingredients that have been handled with a tender touch. It's time to find your favorite farmers' market and spend some time getting to know green things and stuff that goes "crunch" when you bite into it.

In that spirit, I'm offering a fun open-faced omelet to you this month. It's kind of a marriage of a tostada and an omelet. The bottom of it is composed of an unfolded omelet and the toppings are piled on top ... like a tostada. It's a delicious combination that I think will appeal to many palates. You can forego the bacon, but there isn't much and I think the salty crunch is a welcomed addition to this breakfast treat inspired by the fresh produce of summer. Enjoy!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


BST Open-Faced Omelet

  • 3 eggs
  • 1/3 c. milk
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1/2 c. crumbled feta cheese
  • 1 c. chopped fresh spinach
  • 1 ripe tomato -- coarsely chopped
  • 4 slices thick-cut bacon -- cooked, crumbled and drained of fat
  • 2 green onions -- sliced
In a small bowl, whisk together the eggs and milk. Set aside.

Place a medium skillet over medium heat and add the olive oil. When the oil begins to warm, add the butter. When the butter has melted, gently add the egg mixture, tilting the pan to get an even coating. Allow the eggs to cook for 3 minutes.

Sprinkle the feta cheese evening over the eggs and allow to melt for 1 minute. Sprinkle an even coating of spinach, tomato, bacon and green onions over the cheese. Cover and remove from the heat. Allow to rest, covered, for 3 minutes before serving.

  • Yields: 1-2 servings
  • Preparation Time: 15 minutes

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