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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
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