Open-Face Omelet

Serving Size: 1

I like to make omelets later in the week or on the weekend since they are a great way to use up any leftovers that may have accumulated in the fridge during the week.  If you don’t have zucchini you can sauté any veggies you have on hand.


  • 1.5 tsp olive oil, divided
  • 1 small (about 1/3 lb) zucchini, cleaned and thinly sliced
  • 1 small clove garlic, minced
  • 2 eggs, beaten
  • 1 Ounce cheese, shredded or thinly sliced (I used Swiss)
  • salt and pepper
  • toast (optional, for serving)


  1. Preheat the broiler.  Heat 1 tsp of oil in a small pan (a 6 or 8-inch pan works well) over medium to medium-high heat.  Add the zucchini and a dash of salt and pepper, and sauté about 4 minutes (stirring frequently), until it softens and starts to turn golden in spots.  Turn off the heat and add the garlic, stirring for 1 minute (the heat from the zucchini and the pan will cook the garlic).  Transfer the zucchini and garlic to a bowl and set aside.
  2. To the same pan add the remaining 1/2 tsp oil and heat the pan over medium heat.  Season the eggs with a dash of salt and pepper and add them to the pan.  Let the eggs set on the bottom (this should take only about 10 seconds), then use a rubber spatula to push in the edges of the egg and allow the unset egg to run to the bottom of the pan.  Once the eggs are set but not overcooked, transfer the zucchini/garlic mixture onto the eggs and top with the cheese.  (To serve open-face, do not fold the omelet over.)
  3. Broil the omelet for about a minute, or until the cheese is melted.  Serve with toast if desired.

Read more from An Edible Mosaic.