Omelets are a low-calorie, protein-packed meal to keep you full all day and can be made many different ways. They’re a common lunch and dinner meal in France. Enjoy any time of the day—not just breakfast. Served them with a simple salad for a healthy and delicious meal. These three open-faced omelets are full of unique toppings. Like a pizza, they can be topped with just about anything. They can be made ahead up to three days and for a quick meal. 

Each recipe makes 1 serving

Caramelized Onion, Mushroom & Goat Cheese

  • 2 Tbsps olive oil
  • 1/2 onion thinly sliced 
  • Kosher salt and freshly cracked pepper 
  • 1 tsp balsamic vinegar 
  • 1 cup sliced mushrooms 
  • 1/2 tsp dried or fresh thyme 
  • 1 egg 
  • 3 Tbsp egg whites 
  • Cooking spray
  • 1 oz grated Parmesan cheese 
  • 1 oz crumbled goat cheese 

Preheat oven to broil. Heat 1 Tbsp of olive oil in a sauté pan over medium-low heat. Add the sliced onion with salt, pepper and balsamic vinegar. Cook until caramelized. Set onions aside and reuse pan, or get a fresh one. Heat the other Tbsp of olive oil and sauté mushrooms with thyme and a dash of salt and pepper.

Whisk the egg and egg whites together with a pinch of salt and pepper. Prepare a small sauté pan with cooking spray and set over low heat. Add the egg, sprinkle with Parmesan, and let it cook until almost completely set. Top with the cooked onion, mushrooms, and goat cheese. Broil 1-2 minutes to finish cooking the top. Slide onto a plate to serve. 

Balsamic Roasted Tomato with Feta and Hummus

  • 1 cup grape tomatoes
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp balsamic
  • 1/2 tsp oregano 
  • Kosher salt and freshly cracked pepper
  • 1 egg
  • 3 Tbsp egg white
  • Cooking spray
  • 1 oz Parmesan 
  • 1 oz crumbled feta 
  • Basil leaves
  • 2 Tbsp garlic hummus 

Preheat oven to 400F. Toss tomatoes with olive oil, balsamic, oregano, salt, and pepper. Roast for 12-18 minutes, or until soft.

Whisk egg and egg whites together with a dash of salt and pepper. Prepare a small sauté pan with cooking spray and set over low heat. Add the egg, sprinkle with Parmesan, and let cook until almost completely set. Top with tomatoes and place in the oven until set. Sprinkle with feta, basil, and a dollop of hummus. Slide onto a plate to serve. 

Meat Lovers 

  • 1 egg 
  • 3 Tbsp egg white
  • Kosher salt and freshly cracked pepper
  • Cooking spray 
  • 1 oz cheddar cheese 
  • 2 slices cooked turkey bacon
  • 1 maple breakfast sausage link 
  • 1 fully cooked spicy chicken sausage – sliced 

Preheat oven to broil. Whisk the egg and egg whites together with salt and pepper. Prepare a small sauté pan with cooking spray and set over low heat. Add the egg, sprinkle with cheese, and let sit until almost completely set. Crumble the bacon and breakfast sausage over the top and add the sliced chicken sausage. Place under the broiler for about 1 minute, or until set. 

 

Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.