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!

Serves 1

For the omelet:

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

Garnishes:

Shredded cheese
Cilantro
Green onion

Method:

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.

Ecuadorian Open-Faced Cornmeal Omelet with Cheese

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

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!

• CourseBreakfast
• LifestyleGluten-Free, Vegetarian
• Food TypeSasha's Favorite Recipes

Servings	Prep Time
1 person	5 minutes

Cook Time

7 minutes

Servings Prep Time 1 person 5 minutes

Cook Time 7 minutes

Ecuadorian Open-Faced Cornmeal Omelet with Cheese Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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! CourseBreakfast LifestyleGluten-Free, Vegetarian Food TypeSasha's Favorite Recipes Servings Prep Time 1 person 5 minutes Cook Time 7 minutes Servings Prep Time 1 person 5 minutes Cook Time 7 minutes

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:MetricUS Imperial

Instructions

1. 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.
2. 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.
3. Sprinkle with cheese and let melt. Cover again if you need to. Serve with green onions and cilantro.