Western Omelet Sandwich
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 2 servings.
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
Ingredients
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1/2 cup chopped onion
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1/2 cup diced green pepper
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1 tablespoon plus 4 teaspoons butter, softened and divided
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1 cup cubed fully cooked ham
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1 tablespoon minced fresh parsley
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4 eggs
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Salt and pepper to taste
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4 slices bread, toasted
Directions
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1.
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).
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2.
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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3.
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