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Omelet Panini

 Omelet Panini
"When you're in a hurry to get to work, this speedy breakfast recipe does the trick. The recipe makes two crispy, flavorful sandwiches," notes Dorothy McClinton of North Chicago, Illinois.
2 ServingsPrep/Total Time: 20 min.


  • 4 slices sourdough bread (1/2 inch thick)
  • 2 teaspoons stone-ground mustard
  • 2 slices Havarti cheese (1 ounce each)
  • 4 thin slices prosciutto or deli ham
  • 5 teaspoons butter, softened, divided
  • 2 eggs
  • 1 tablespoon finely chopped onion
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon minced chives
  • 1 teaspoon 2% milk


  • Spread two slices of bread with mustard. Top with Havarti cheese and
  • prosciutto; set aside.
  • In a small nonstick skillet, melt 1 teaspoon butter over medium-high
  • heat. In a small bowl, whisk the eggs, onion, Parmesan cheese,
  • chives and milk. Pour into skillet (mixture should set immediately
  • at edges). As eggs set, push cooked edges toward the center, letting
  • uncooked portion flow underneath.
  • Invert omelet onto a plate; cut in half. Place over prosciutto; top
  • with remaining bread. Lightly spread remaining butter over outsides
  • of sandwiches.
  • Cook on a panini maker or indoor grill for 1-2 minutes or until bread
  • is browned and cheese is melted. Yield: 2 servings.

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Omelet Panini (continued)

Nutritional Facts: 1 sandwich equals 487 calories, 26 g fat (14 g saturated fat), 279 mg cholesterol, 1,084 mg sodium, 37 g carbohydrate, 3 g fiber, 25 g protein.