Omelette Sandwich Recipes

MONTE CRISTO OMELET SANDWICH

Steps:

• Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
• Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
• Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
• Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
• Set the sandwich on a plate and dust with the confectioners' sugar.

WESTERN SANDWICH (WITH POP'S SECRET INGREDIENT)

Steps:

• Heat 1/2 tablespoon of butter in a small non-stick frying pan (I use a non-stick frying pan that's around 7 inches in diameter) over medium heat.
• When melted, add bell pepper and cook for 2 minutes until softened slightly. Transfer bell pepper to a small bowl.
• Make one sandwich at a time. In a bowl, whisk 2 eggs. Add a pinch each of salt, black pepper and garlic powder. Next, add half each of cooked ham, bell pepper, cheese and onion. Whisk to combine.
• Reduce heat to medium-low and add 1 tablespoon of butter to pan.
• Once butter is melted and foamy, pour in egg mixture. Cook for 1 minute or so and then gently swirl to allow excess eggs to flow around pan and underneath the egg itself, about 2 to 3 minutes more.
• Carefully flip to cook other side or (do what I did) and fold egg over so it's a half-moon shape and continue to cook, about 1 to 2 minutes or until cooked through.
• Once the omelette is cooked, remove from pan, cut in half and place between two slices of toasted, buttered bread. Repeat to cook second sandwich. Can keep first sandwich warm in the oven on 200 degrees Fahrenheit (or wrap instead) while cooking the second sandwich. Serve and enjoy!

EGG AND CHEESE BREAD OMELET

Steps:

• Combine the eggs, scallion and 1 tablespoon water in a small bowl and whisk to combine.
• Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip it and place close to one edge of the pan. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice (near the opposite edge) so they are in a straight line with eggs all around. Season with a pinch salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large metal spatula under the bread slices and flip the whole omelet in one single motion. Put the cheese on top of the omelet, covering the bread slices. Using the spatula, fold one side of the omelet (but not the bread side) over the bread and cheese followed by the other side. Then fold in half to form a sandwich and continue to cook until the bread on the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown, 1 to 2 minutes.

OMELETTE SANDWICH

Steps:

• Beat eggs with 1 tbs water and cumin.
• Coat bottom of non stick pan with 1 tbs oil.
• Pour in enough egg mixture to coat bottom of pan.
• Push cooked edges into center allowing uncooked egg to flow around pan, do this twice.
• Sprinkle with salt and pepper.
• When almost cooked through, fold in half.
• Repeat with remaining egg mixture.
• Split rolls in half and place omelette into each roll.
• Top with tomato salsa.

MUSHROOM OMELET SANDWICHES

Steps:

• Whisk the eggs with 1/2 teaspoon salt in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add all but 1/2 cup of the mushrooms and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms brown, about 5 minutes; remove to a plate.
• Wipe out the skillet and melt the butter over medium heat. Add the eggs and cook, stirring with a rubber spatula, until small curds form and the eggs are mostly cooked. Spread any uncooked egg to fill in the gaps and cook, undisturbed, until just set on the bottom, about 5 minutes. Remove from the heat and sprinkle with the cheese. Arrange the cooked mushrooms down the middle and fold in the sides. Slide the omelet onto a cutting board and cut crosswise into 4 pieces. Spread the rolls with the mustard and fill with the omelet.
• Whisk the vinegar, tarragon, remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the frisée and reserved mushrooms; toss. Serve with the sandwiches.

CHEESY SPINACH OMELET SANDWICH

Steps:

• Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
• Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
• Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.