Omelet Sandwich


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 Eggland's Best Eggs

Salt and pepper to taste

4 slices bread, toasted

  • PREP 10 mins
  • COOK 5 mins
  • READY IN 15 mins


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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