Diets

Open-faced Omelet in Crust

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…

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.

Servings
4

Ingredients

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

Preparation

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.