How to Serve an Open Face Omelets

Video Transcript

"Now I'll turn the heat down a little bit, and we'll put a little butter underneath the eggs, like so. That way, it's easier to flip. Work the butter around. Ready for the flip, just like we did for the bread. One, two, three, just like that. Once you flip it, it's pretty much done, unless you like your eggs really well done; I don't. We're done with the eggs; I'll bring them over here. What we're going to do is leave them open-faced. We'll add our meat first; a generous amount. Now we'll go with some lettuce, like so. Now, peppers, onions, tomato. We'll grate some cheese real quick, and add it to the top. This is Monterey Jack. That looks good. I'll top it with some sour cream, and maybe a few more green onions. Let's get some color in there. That's the open-face Spanish omelet; very good, very delicious. Now let's move on to our last omelet."