Border Omelet Sandwich
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Servings: Makes 1 sandwich |
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| 1 |
teaspoon vegetable oil or butter |
| 1½ |
tablespoons chopped ham |
| ½ to 1 |
jalapeño pepper, finely chopped |
| 1 |
large mushroom, chopped |
| 1 |
tablespoon minced onion |
| 2 |
eggs, beaten |
| 3 |
slices Aunt Hattie's The Naturals 100% Whole Grain, toasted |
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Mayonnaise, salad dressing, such as Miracle Whip, or butter |
| 2 |
slices American cheese |
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Salt and black pepper to taste |
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Heat oil in small skillet over medium heat.
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Add ham, jalapeño, mushroom and onion.
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Cook and stir until vegetables are tender; do not overcook.
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Spread ingredients evenly over surface of skillet.
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Add eggs; cook until set.
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Turn omelet to cook other side.
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Remove from skillet to plate or cutting board; cut in half.
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Spread 1 side of each bread slice with mayonnaise.
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Top 1 bread slice with 1 cheese slice and half of omelet; season with salt and black pepper.
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Place another bread slice on top; layer with remaining cheese, omelet, salt, black
pepper and bread slice.
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Slice diagonally into 4 triangles.
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