Time: 25 min.
Complexity: easily
Servings: 2

If you're looking to make breakfast special, treat your loved ones to an omelet on toast. It's easy to make, yet looks delicious and impressive. The center of thick slices of white bread is scooped out, leaving a crusty frame. The crust is then pan-fried and filled with eggs and various fillings. The recipe offers three types of omelets: Denver (with ham, bell peppers, and cheddar), spinach and roasted peppers, and sausage and mushroom omelets. You can choose any of them or make all three.

Ingredients:

Toast and eggs

• 2 slices sourdough bread, 2.5 cm thick.
• 3 large eggs
• 2 tablespoons unsalted butter

Denver omelette

• 1/4 cup diced ham (about 60 g)
• Half a small green bell pepper, diced
• 0.5 cups yellow cheddar, diced
• 2 tbsp chopped chives

Omelette with spinach

• 2 cups small spinach
• 1/4 cup diced roasted sweet peppers
• 0.5 cup mozzarella, diced
• 1 tbsp thinly sliced ​​fresh basil

Omelette with sausage and mushrooms

• 110 g thinly sliced ​​mushrooms
• 60 g pork breakfast sausages
• 0.5 cup diced Swiss cheese
• 1 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, sourdough bread, mushrooms, spinach, sweet pepper, ham, cheddar cheese, mozzarella cheese, basil

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Preparation:

Step 1
• Toast with fried eggs:
  
  Carefully remove the centers of the bread slices, leaving a 1 cm wide crust inside the crust (set aside for another use). In a medium bowl, lightly beat the eggs with 0.5 teaspoon of salt and a pinch of black pepper.
Step 2
• In a large nonstick skillet, melt the butter over medium heat.
Step 3
• Denver omelette:
  
  Add the ham and bell peppers to the skillet and cook, stirring occasionally, until the ham is lightly browned and the peppers are softened, 3 to 4 minutes. Transfer to a bowl.
Step 4
• Reduce heat to low. Place the bread crusts in the pan. Holding the bread firmly in the pan, pour a quarter of the egg mixture into the center of each crust. Divide the ham and vegetable mixture among the crusts. Sprinkle each serving with 1/4 cup of cheese and pour the remaining egg on top. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each toast to a separate plate, cheese side up, and sprinkle with chives.
Step 5
• Omelette with spinach:
  
  Add the spinach and roasted bell peppers to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell peppers are softened, 3 to 4 minutes. Transfer to a bowl.
Step 6
• Reduce heat to low. Place the bread crusts in the pan. Holding the bread firmly in the pan, pour a quarter of the egg mixture into the center of each crust. Spread the spinach mixture evenly over the crusts. Sprinkle each serving with 1/4 cup of cheese and pour the remaining egg over the top. Cook as above, but replace the chives with basil.
Step 7
• Omelette with sausage and mushrooms:
  
  Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3-4 minutes. Transfer to a bowl.
Step 8
• Reduce heat to low. Place the bread crusts in the pan. Holding the bread firmly in the pan, pour a quarter of the egg mixture into the center of each crust. Divide the sausage mixture evenly among the crusts. Sprinkle each portion with 1/4 cup of cheese and pour the remaining egg on top. Cook as above, but replace the chives with parsley.

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