How to Make Isaac’s Open Faced Omelet (from The Omega Objection)

How to make Isaac’s open faced omelet. (It’s kinda like a skinny frittata.)


In the middle of The Omega Objection the main character, Isaac, pauses his frantic escape from Enemies Unknown, to make his dear friend Clara an open-faced omelet.

Because everything stops for food in my books.

I thought you all would like the recipe!

Isaac’s Open Faced Omelet

What You Need

  • Veggies of your choice
  • Cheese of your choice
  • Eggs (at least 3)
  • Optional milk or heavy cream
  • Herbs (yummy ones)
  • Oven safe skillet

How to Cook

  1. Quickly sauté the veggies in butter or oil and any dry spices until they are cooked the way you like them. You can also use pre-cooked meat. Avoid watery veggies (like tomatoes) and if you choose mushrooms, cook them all the way through extruding and reabsorbing their moisture.
  2. Remove and put aside.
  3. Beat the eggs together with milk/cream (if you like them that way) and small amounts of any wet ingredients (mustard, Worcestershire, hot sauce).
  4. Turn the boiler on. If not a separate part of your oven, put the oven shelf as close as you can up to the top flames/heating elements.
  5. Melt butter or oil in the pan on med-low heat. Pour in the egg mixture. Let cook until it begins to thicken on the bottom.
  6. Wrinkle the eggs in the middle of the pan by pushing through so the still runny egg on top, leaks down and gets a chance to cook. Keep doing this until there is only a thin layer of liquid egg left on the top.
  7. Sprinkle all the vegetables in an even layer into this last liquid bit.
  8. Add the cheese on top in an even layer.
  9. Place under the hot grill/broiler for a few minutes, checking regularly until cheese is browned and bubbly and eggs have puffed up.
  10. Removed, serve instantly and enjoy!

Some combos Gail likes…

The welsh rarebit: rosemary, smoked paprika, garlic, Worcestershire, and mustard for spices, paired with sharp aged cheddar. (I often do this one with squash and onion.)

Oh la French: tarragon, white pepper, onion powder for spices, gruyere for cheese. Great with leeks and small diced potatoes.

Gone stuffing: thyme, black pepper, celery seed, and bouillon sprinkle for spices, paired with mild cheese of choice. Good with a mirepoix, left over roast of any kind, including roasted root veg.

Mediterranean: basil & oregano & dried tomato for spices, feta for cheese. Olives & bell peppers & cooked (squeezed) spinach are nice with this one.

Mexican sensation: cumin & oregano & chili for spices, jack for cheese. Fajita filling with salsa and guac on top.

I use this recipe a lot for next day party recovery. It’s a great way to use up leftovers from the night before and a fast way to feed lots of people. I prefer it to regular omelets because… crispy cheese!


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