Open Faced Omelet

Spring is a busy time for us on the farm and this is one of the ways I help myself get through those crazy days. Usually, I just use whatever is in the fridge or garden. Brocolli from the night before or fresh asparagus, winter onions, and spinach from the garden. Once this is made I just cut it up into squares and store in a container and heat up when ready to eat. Around here it can be breakfast, lunch or dinner. I can add some ham for breakfast/brunch or grilled chicken for dinner. At least I know it's basically all low carb, fresh vegetables and with the candied jalapeños, there is that extra kick of spicy that is good for you! 


  • 6 eggs
  • Tabasco Sauce, to taste
  • Salt, to taste
  • Black Pepper, to taste
  • 1/2 cup shredded Colby Cheese
  • 1 small onion, chopped
  • 1/2 cup red, orange and/or green bell pepper, chopped
  • 1/2 cup chopped asparagus
  • 1/2 cup chopped mushrooms
  • Campbell's candied jalapeños slices, to taste


In a medium size bowl, add eggs, black pepper, salt, and Tabasco Sauce. Whip with a fork until well blended. Set aside. Place remaining ingredients except for the cheese into a microwave bowl and heat for 2 minutes or until vegetables are tender and onion is translucent. Turn cooktop on low heat, in a large non-stick skillet, add the egg mixture and place a lid on top of skillet. Do not stir the eggs. When the gloss is just about gone from the eggs sprinkle half of the cheese over the eggs add vegetables. Sprinkle remaining cheese over the top and replace the lid and turn off the heat. 



Posted on April 9, 2017 .