Recipe: Ecuadorian Open-Faced Cornmeal Omelet with Cheese

I’m not sure what Saturday morning breakfast looks like at your house but make me one promise… some Saturday soon… whip up one of these crazy open-faced cornmeal omelets. ┬áTip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away!

Serves 1

For the omelet:

1 tablespoon butter
1/8 cup green onion
2 eggs
1/2 cup cooked corn meal
1 Tbsp chopped cilantro
1/4 cup shredded cheese (monterey jack and cheddar blend)


Shredded cheese
Green onion


Whisk eggs together with cooked cornmeal.

Add in the cheese, cilantro, green onions, salt, and pepper.

Melt butter in a non-stick pan over medium heat. Trust me on the non-stick part. I tried to make this in a regular pan and it stuck like crazy.

When the butter is sizzling, pour in the egg mixture.

Cover and cook gently. The goal is for the top to be cooked before the bottom burns. Gentle heat is your answer.

Sprinkle with cheese and let melt. Cover again if you need to.

Serve with green onions and cilantro.

Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.


  1. elisa waller says:

    oh joy!

  2. yes yes yes

Speak Your Mind