Italian Herbed Vegetable-Filled Open Faced Omelet

posted by 7 years ago

prep time: 10 mins
cook time: 28 mins
serves: 4


3 Tbs. olive oil

4 ounces thinly sliced prosciutto, cut into strips

1 bag Birds Eye® Broccoli Florets, Onions, Mushrooms & Peppers (1 lb)

1 Tbs. chopped fresh chervil

1 Tbs. chopped fresh marjoram

2 Tbs. chopped fresh parsley

10 eggs

1/4 c. heavy cream

3 oz. brie cheese, cut into small cubes


Preheat oven broiler. Heat 1 Tbs. oil in a large skillet over MEDIUM-HIGH heat. Add prosciutto and cook, stirring, until crisp. Remove from pan and set aside. Add vegetables, chervil, marjoram and parsley. Cook for 8 to 9 minutes or until vegetables are tender, stirring occasionally. Remove from heat, stir in prosciutto and set aside.

Beat eggs and cream in a bowl. In a broiler safe skillet, heat 1 tablespoon olive oil over MEDIUM heat. Add half the egg mixture. As mixture sets, run spatula around edge of skillet, lifting egg mixture to allow uncooked eggs to flow underneath. Continue cooking until egg mixture is almost set.

Place skillet under broiler, 4 to 5-inches from heat. Broil 1 to 2 minutes or until set. Remove from oven and top with half of the cooked vegetables and cheese. Return to broiler and broil 1 to 2 minutes or until cheese begins to melt. Remove from oven and slide onto a warmed serving platter. Repeat cooking process with remaining egg mixture, vegetable mixture and cheese. Cut into wedges and serve.

tags:  bird's eye, vegetables, omelet, italian, Italian Herbed Vegetable-Filled Open Faced Omelet
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