{"id":29539,"date":"2025-10-21T17:09:57","date_gmt":"2025-10-21T21:09:57","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=29539"},"modified":"2025-10-21T17:10:01","modified_gmt":"2025-10-21T21:10:01","slug":"open-faced-omelette","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/open-faced-omelette\/","title":{"rendered":"Open-Faced Omelette with Smoked Salmon and Cream Cheese"},"content":{"rendered":"\n

An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) <\/em>option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!)<\/em> with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).<\/em><\/p>\n\n\n\n

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Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast! <\/p>\n\n\n\n

Lately I’ve been making a lot of omelettes for dinner (my kids love them)<\/em> but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.<\/p>\n\n\n\n

And I supposed I could<\/em> just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs. I’m sure someone will chime in with a comment around these semantics – but whatever you want to call it, it’s so delicious and easy!<\/p>\n\n\n\n

This smoked salmon and cream cheese version is so delicious because the cream cheese gets melty and gooey and the smoked salmon warms up just a tad. But you can do other toppings if you want – more on that in the post.<\/p>\n\n\n\n

You basically just half-scramble the eggs, add toppings, cover, and cook on low until the eggs are done. Then, top with accoutrements you’d normally serve with bagels and lox (or smoked salmon english muffins<\/a>!)<\/em> – capers, red onions, etc. It’s so easy and only takes about 10 minutes.<\/p>\n\n\n\n

Ingredients and substitutions<\/h2>\n\n\n\n