Border Omelet Sandwich
Who says omelets are just for breakfast? We put a ham, jalapeño, mushroom and onion omelet between slices of 100% Whole Wheat Specialty Bread to create a hearty dinner.
3 slices Nature’s Own 100% Whole Wheat Bread, toasted
1 1/2 tablespoons chopped ham
1/2 to 1 jalapeño pepper, finely chopped
1 large mushroom, chopped
1 tablespoon minced onion
2 eggs, beaten
1 teaspoon vegetable oil or butter
mayonnaise or salad dressing
2 slices American cheese
salt and black pepper to taste
Heat oil in small skillet over medium heat.
Add ham, jalapeño, mushroom and onion
Cook and stir until vegetables are tender; do not overcook.
Spread ingredients evenly over surface of skillet.
Add eggs; cook until set.
Turn omelet to cook other side.
Remove from skillet to plate or cutting board; cut in half.
Spread 1 side of each bread slice with mayonnaise.
Top 1 bread slice with 1 cheese slice and half of omelet; season with salt and black pepper.
Place another bread slice on top; layer with remaining cheese, omelet, salt, black pepper and bread slice.
Slice diagonally into 4 triangles.