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. Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away!
| Servings | Prep Time |
| 1 person | 5 minutes |
| Cook Time |
| 7 minutes |
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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. Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away!
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Ingredients
For the omelet:
- 1 Tbsp butter
- 1/8 cup green onions
- 2 eggs
- 1/2 cup cornmeal (cooked)
- 1 Tbsp fresh cilantro (chopped)
- 1/4 cup monterey jack (shredded) – cheddar works here, too.
Garnishes:
- monterey jack (shredded)
- fresh cilantro
- green onions
Servings: person
Units:
Instructions
- 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.
- 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.