OMELET BREAKFAST SANDWICH RECIPES

Name: Ham Omelet Sandwich
Total time: 5 min
Yield: 1 sandwich
Cuisine: chinese, japanese
Ingredients: 2 large eggs; 1/4 teaspoon sugar; 1/4 teaspoon kosher salt; 1 tablespoon unsalted butter, softenedu00A0; 2 slices Asian milk bread, pain de mie or other soft white bread; 1 ounce deli-thin sliced ham (1 slice)

HAM OMELET SANDWICH RECIPE - NYT COOKING

Ham Omelet Sandwich Recipe - NYT Cooking 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

Total Time 5 minutes

Yield 1 sandwich

Number Of Ingredients 6

Ingredients

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//schema.org, Calories 112, UnsaturatedFatContent 3 grams, CarbohydrateContent 8 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 190 milligrams, SugarContent 1 gram, TransFatContent 0 grams

WESTERN OMELET SANDWICH RECIPE: HOW TO MAKE IT

Western Omelet Sandwich Recipe: How to Make It 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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 8

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

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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