Description
Make Denver omelet sandwich recipe for a quick, flavorful breakfast layered with eggs, ham, and cheese on perfectly toasted bread.
Ingredients
Units
Scale
- 4 eggs
- 1/4 cup milk
- 1/8 teaspoon ground black pepper
- 1/2 cup thin green bell pepper strips
- 4 slices deli ham (chopped)
- 1/4 cup finely chopped onions
- 1/2 cup shredded cheddar cheese
- 4 slices white sandwich bread (toasted)
- Butter (for spreading)
Instructions
- Preheat the oven to 425 degrees F. Place the oven rack in the middle. Butter bread slices on both sides. Arrange on a greased baking sheet. Place into the oven and bake for 10 minutes or until toasty. Flip the bread slices after 6 minutes. Keep an eye on them so they don’t burn. Remove from the oven.
- In a medium bowl whisk together eggs, milk, and black pepper until blended. Stir in green pepper, ham, and onions.
- Spray an 8-inch nonstick skillet with cooking spray. Pour the egg mixture into the skillet. Cover. Cook on medium heat for 6 minutes or until the egg mixture is set but the top is still slightly moistened.
- Occasionally left the edge with a spatula and tilt the skillet to allow the uncooked portion to flow underneath. Sprinkle cheese onto half of the omelet. Split a spatula underneath the omelet, tip the skillet to loosen and gently fold the omelet in half. Remove from heat and let stand, covered, for 2 minutes.
- Cut the omelet in half. Fill the toast slices with the omelet halves to make 2 sandwiches.
Nutrition
- Serving Size:
- Calories: 616
- Sugar: 10.8 g
- Sodium: 1301.9 mg
- Fat: 35.7 g
- Carbohydrates: 38.3 g
- Protein: 34.1 g
- Cholesterol: 452.5 mg