Open Faced French Country Omelet
Transform your brunch game with this elegant and savory Open-Faced French Country Omelet. This rustic creation combines fluffy eggs whisked with a touch of heavy cream for a velvety base, topped with a medley of sautéed baby spinach, juicy grape tomatoes, and the delicate aroma of fresh thyme. The omelet is finished with creamy crumbled goat cheese and a sprinkle of parsley for a burst of freshness. Unlike traditional folded omelets, this open-faced version highlights its vibrant toppings, making it irresistibly Instagram-worthy. Ready in just 20 minutes, this quick and easy recipe is perfect for lazy weekend mornings or a sophisticated light lunch. Pair it with crusty artisan bread for a true taste of the French countryside!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 2 teaspoons unsalted butter
- 1 teaspoon olive oil
- 1 small, finely chopped shallot
- 1 cup packed baby spinach
- 6 halved grape tomatoes
- 1 tablespoon, chopped fresh parsley
- 1 teaspoon fresh thyme
- 2 tablespoons, crumbled goat cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium bowl and whisk together with the heavy cream, salt, and black pepper until well combined. Set aside.
Heat 1 teaspoon of unsalted butter and the olive oil in a non-stick skillet over medium heat.
Add the chopped shallot to the pan and sauté for 2 minutes until softened and fragrant.
Stir in the baby spinach and grape tomatoes. Cook for an additional 1-2 minutes until the spinach is wilted and the tomatoes are slightly softened. Remove the vegetables from the pan and set aside.
Wipe out the skillet if necessary, then add the remaining teaspoon of unsalted butter. Reduce the heat to low and pour in the egg mixture, tilting the pan to spread it evenly.
Cook the eggs gently, without stirring, for about 3-4 minutes, or until the bottom is fully set but the top is still slightly runny.
Evenly distribute the cooked spinach, tomatoes, parsley, and thyme over the eggs. Finish by sprinkling the crumbled goat cheese on top.
Cover the skillet with a lid for 1-2 minutes to allow the top of the omelet to set and the cheese to slightly melt.
Carefully slide the open-faced omelet onto a serving plate. Serve warm and garnish with additional parsley if desired.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 263 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
