Omelette Sandwich Food

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MONTE CRISTO OMELET SANDWICH



Monte Cristo Omelet Sandwich image

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

3 large eggs
Kosher salt
2 slices Swiss cheese
1/2 teaspoon Dijon mustard
1/2 tablespoon confectioners' sugar
1 tablespoon unsalted butter
2 slices sourdough or white bread
2 large slices ham

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 OMELET SANDWICH



Western Omelet Sandwich image

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

1/2 cup chopped onion
1/2 cup diced green pepper
1 tablespoon plus 4 teaspoons butter, softened and divided
1 cup cubed fully cooked ham
1 tablespoon minced fresh parsley
4 eggs
Salt and pepper to taste
4 slices bread, toasted

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



Omelette Sandwich image

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

4 eggs
1/8 teaspoon cumin
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
1/8 teaspoon black pepper
2 hoagie rolls
salsa

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

MUSHROOM OMELET SANDWICHES



Mushroom Omelet Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 large eggs
Kosher salt
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, very thinly sliced
Freshly ground pepper
2 tablespoons unsalted butter
1 cup shredded gruyère cheese (about 2 ounces)
4 brioche rolls, split
Dijon mustard or dijonnaise, for serving
1 tablespoon white wine vinegar
1 teaspoon chopped fresh tarragon
1 large head frisée, torn (about 8 cups)

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.

SPANISH OMELETTE SANDWICH



Spanish Omelette Sandwich image

Make and share this Spanish Omelette Sandwich recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces chorizo sausage or 6 ounces hot Italian sausage, casings removed
1 small onion, chopped
2 garlic cloves, minced
1/2 small green bell pepper, chopped
1/2 small red bell pepper, chopped
1 teaspoon oregano, crumbled (preferably Mediterranean)
1 medium boiling potato, boiled, peeled and cut into 1/2 inch cubes
1 loaf Italian bread (about 1 lb) or 1 loaf French bread, 8 inch round (about 1 lb)
3 tablespoons extra virgin olive oil
8 large eggs
salt & freshly ground black pepper

Steps:

  • Cook sausage over medium heat, breaking up into pieces with fork, about 5 minutes. Transfer to bowl with slotted spoon.
  • Add onions and garlic to skillet. Cook until golden-brown, stirring frequently, about 4 minutes. Add peppers and oregano. Cook until peppers are tender, stirring occasionally, about 3 minutes. Add to sausage and gently stir in potato. (can be prepared 1 day ahead - cover and refrigerate).
  • Preheat oven to 350 degrees F.
  • Cut bread in half horizontally with long, serrated knife. Remove doughy center, leaving a 1 inch shell. Flatten shells lightly with rolling pin. Brush shells with 2 tblsps olive oil. Reassemble loaf and wrap with foil. Place in oven to warm.
  • Beat eggs to blend in large bowl. Mix with sausage mixture and season to taste.
  • Remove bread from oven.
  • Preheat broiler.
  • Heat remaining 1 tblsp oil in 8 inch non-stick skillet over medium heat. Add egg mixture and swirl with rubber spatula. Cook until bottom is light brown and eggs are slightly soft on top, about 5 minutes. Transfer omelette to broiler and cook until top is just set, about 2 minutes longer.
  • Unwrap bread and slide omelette onto bottom half. Cover with top, cut into 6 wedges and serve. (this is good hot or cold).

Nutrition Facts : Calories 451.3, Fat 26.1, SaturatedFat 7.5, Cholesterol 306.9, Sodium 737.4, Carbohydrate 32.8, Fiber 2.2, Sugar 2, Protein 20.3

DENVER OMELET SANDWICHES FOR TWO



Denver Omelet Sandwiches for Two image

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

4 eggs
1/4 cup milk
1/8 tsp. ground black pepper
1/2 cup thin green bell pepper strips
4 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
1/4 cup finely chopped onions
1/2 cup KRAFT Shredded Mozzarella Cheese
4 slices Texas toast white sandwich bread, toasted

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

HAM OMELET SANDWICH



Ham Omelet Sandwich image

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

2 large eggs
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon unsalted butter, softened
2 slices Asian milk bread, pain de mie or other soft white bread
1 ounce deli-thin sliced ham (1 slice)

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

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