Open-faced Omelet in Crust Recipe

Open-faced Omelet in Crust

Serves 4

30 minutes or fewer

I came up with this recipe one evening when all that was in the house was some stale bread, a few eggs, an onion and some cheese. It is easy and surprisingly good. To make fresh whole grain breadcrumbs, tear up slices of stale bread, and grind them in a food processor or blender.

2 Tbs. olive oil
1 cup minced onion
2 cups fresh whole grain breadcrumbs
8 large eggs
1 cup shredded Fontina cheese

Preheat broiler.
Heat oil in large, ovenproof 10-inch skillet over medium heat. Add onion, and cook, stirring often, about 5 minutes, or until softened. Add breadcrumbs, mix well and spread mixture evenly over bottom of pan. Cook 2 to 3 minutes to heat through, pressing crumbs into bottom.
Beat eggs, 1/2 cup water and salt to taste in mixing bowl. Stir in cheese. Pour mixture evenly over breadcrumbs in skillet, and cook 4 to 5 minutes, or until sides begin to set; do not stir.
Broil omelet about 4 inches from heat source, just until top is firm and edges begin to brown, about 3 minutes.
To serve, cut omelet into wedges, and invert onto serving plates.