This is another great recipe from the old Foodstoned archives because sometimes you want an omelette, and sometimes you don’t. Thinking up new easy uses for eggs in the morning, at least for me, can be somewhat of a pain. You can scrabble, you can fry, you can do egg bakes and if you’re ambitious, you can poach. I’m a fan of all of those things, but I wanted to do something a little different. I was looking for the ease of fried eggs combined with the ingredients of an omelette. The result; my Sunny-Side Up ‘Omelette’.
This is another recipe that doesn’t exactly deserve the effort of writing out an actual recipe, because you can make it however you want. Whatever it is you like in your omelette, sautee in a pan. When they’re nearing their doneness, crack a few eggs on top. Let the egg white solidify a bit and at the point you’d typically flip your eggs, season with salt and pepper, sprinkle a bit of cheese on top and cover. This will allow everything to continue to cook and steam. Once the cheese has melted and the egg whites are done to your liking, dump out onto a plate and serve or scoop out individual eggs and toppings if serving more than one. In a lotta ways, it’s an omelette that comes with its own built in sauce. Cut into the yolks and them ooze out all over the plate. It’s awesome.
- 3 eggs
- 1/2 small onion sliced
- 1 tablespoon diced yellow peppers
- 1 tablespoon diced red peppers
- 1 tablespoon diced jalapeno
- 1/8 cup ham sliced thin
- 1-2 tablespoons finely shredded cheddar cheese
- To taste salt and pepper
- 1 tablespoon chopped parsley
- Add 1 tablespoon of butter to a non-stick saute pan.
- Add onions and cook until they start to caramelize.
- Add in peppers and sautee until slightly softened.
- Spread onion and pepper mixture into even layer across bottom of the pan.
- If pan is extra dry, add more butter to prevent eggs from sticking.
- Crack eggs directly on top of peppers and onions.
- Cook until egg whites solidify.
- Season with salt and pepper and sprinkle cheese and sliced ham on top.
- Cover pan and cook until egg whites are done to desired doneness and cheese is melted.
- Slide out on to a plate and top with parsley.