MONTE CRISTO OMELET SANDWICH
If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter -- the omelet won't fit in a smaller pan.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
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.
HAM OMELET SANDWICH
This breakfast sandwich is sold in bakeries, convenience stores and train stations in Japan, Hong Kong and throughout Asia. A thin, flat omelet layered with even thinner slices of ham is stacked between slices of buttered soft white bread, then cut into triangles. You can, of course, add cheese, but its beauty is in its simplicity. And, besides, going without cheese makes the sandwich as tasty at room temperature as it is when warm.
Provided by Genevieve Ko
Categories breakfast, brunch, lunch, sandwiches, main course
Time 5m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.
- Divide the butter in half and spread on each slice (1/2 tablespoon each).
- Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.
- Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 190 milligrams, Sugar 1 gram, TransFat 0 grams
WESTERN OMELET SANDWICH
I created this recipe for my 15-year-old son, who has a ravenous appetite. He couldn't believe I was able to fill his plate so quickly. It's a simple combination of ingredients that imparts the best of flavors. -Jackie Kelly, Maple Shade, New Jersey
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.,
Nutrition Facts :
OMELETTE SANDWICH
Make and share this Omelette Sandwich recipe from Food.com.
Provided by Creole cookin
Categories Breakfast
Time 15m
Yield 2 sandwiches, 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330.8, Fat 14.2, SaturatedFat 3.8, Cholesterol 372, Sodium 1033.7, Carbohydrate 30.9, Fiber 1.4, Sugar 1.4, Protein 18.2
WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
DENVER OMELET SANDWICH
I make these when I have extra time, pop them in the freezer and the kids have something to grab, pop in the microwave and out to the bus on those hectic mornings!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, meat, onion, peppers, mushrooms and salt and pepper in a bowl, mix well.
- Spread butter on one side of each slice of bread.
- Place 6 slices butter side down on a baking sheet.
- Layer with egg mixture.
- Top with slice of cheese.
- Top with remaining bread butter side up.
- Brown bread on both sides under broiler.
- Serve Immediately or freeze for later.
Nutrition Facts : Calories 524.1, Fat 33, SaturatedFat 17, Cholesterol 282.4, Sodium 1140, Carbohydrate 31.5, Fiber 1.4, Sugar 3, Protein 24.8
DENVER OMELET SANDWICHES FOR TWO
Discover a recipe that's perfect for a pair with these Denver Omelet Sandwiches for Two. These Denver Omelet Sandwiches for Two are quick, easy and as big as the West when it comes to delicious flavor.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk eggs, milk and black pepper in small bowl until blended. Stir in green peppers, ham and onions.
- Pour into 8-inch nonstick skillet sprayed with cooking spray; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still slightly moist, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Sprinkle cheese onto half the omelet. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand, covered, 2 min.
- Cut omelet in half. Fill toast slices with omelet halves to make 2 sandwiches.
Nutrition Facts : Calories 470, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 400 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
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BREAD OMELETTE SANDWICH - SWASTHI'S RECIPES
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- Chop onion, chilies, coriander leaves and capsicum. Rinse a bowl and break the egg to it. Discard the shell. Beat the egg until frothy. Add the chopped onions, chilies, coriander and capsicum. Add salt and turmeric. Beat the mixture once more.
- If you like you can butter the bread and then with chutney or ketchup. Add oil to a pan and heat it. Pour the beaten eggs and allow to cook until the base firms up.
- While it cooks, you can also shape it to a square with the help of spatula. Flip it and fry until the egg is completely cooked. Flip it back and place your cheese slice on the omelette. Lift up the omelette with a spatula.
- Place a bread slice on the tawa and place the omelette along with cheese. Place another slice of bread and toast until the cheese melts. Cheese will melt very quickly under 2 minutes since the omelette is very hot.
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