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How to Make a Quick Scrambled Egg Cheese Omelet Sandwich

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Glenn Stok likes to cook healthy meals and experiment with creating tasty and nutritious recipes like this one.

Scrambled egg cheese omelet sandwich.

Scrambled egg cheese omelet sandwich.

Do you like scrambled eggs? How about tasty cheese omelets? Do you like your eggs in a sandwich? Then this sandwich recipe is for you.

The filling for this sandwich is somewhere between scrambled eggs and a cheese omelet—hence, I call it a scrambled egg cheese omelet sandwich. (I have to admit that as an omelet it tends to fall apart, so perhaps it's closer to scrambled eggs. Either way, it's undeniably enjoyable to eat.)

The recipe is not only easy and quick, but you can easily vary the ingredients for variety. Make the recipe your own and get creative.

I like to include smoked Gouda cheese. That provides so much flavor that you don't need to add any other seasonings or spices. That's why this recipe is so simple to make. Feel free to experiment by adding some herbs that go well with eggs, such as parsley, oregano, dill, or thyme.

The smoked Gouda that I use in this recipe.

The smoked Gouda that I use in this recipe.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

2 servings

Ingredients

  • 3 eggs
  • 2 medium-sized mushrooms
  • 2 garlic cloves
  • 1 small yellow onion
  • 2 ounces Gouda cheese
  • 4 slices Tuscan whole wheat bread
  • 2 teaspoons Mazola corn oil

A Note on Controlling the Sodium

I don’t include any salt in the ingredients for this recipe since the cheese already has 224 milligrams sodium, and the two slices of bread have 440 milligrams. Even the eggs have 105 milligrams sodium per serving (1 1/2 eggs).

I enjoy eating my omelet between two slices of toasted bread. Many types of bread contain a lot of sodium, so you may want to skip the bread if this is a concern for you and eat the omelet alone, or select a different kind of bread.

I like using Tuscan whole wheat because I don't believe in plain white bread. However, that's totally up to you, whatever your preference.

Instructions: Summary

  1. Chop up the onion and mushrooms.
  2. Cut up the garlic cloves. If you prefer, you can use garlic powder or minced garlic.
  3. Break the eggs into a mixing bowl and whip it until it is well mixed.
  4. Heat the corn oil in a pan on medium heat. Test to see if it's ready by dropping a piece of chopped onion in it. If it sizzles, it's hot enough.
  5. Drop in the rest of the onions and fry for 1 minute.
  6. Add the chopped mushrooms and garlic and continue frying for another 2 minutes.
  7. Put the slices of bread in a toaster at this point, so they are ready when the eggs are done.
  8. Pour the whipped eggs over the mixture and quickly add the cut-up cheese evenly over it.
  9. After 2-3 minutes on medium heat, turn the mixture over with a spatula.
  10. You'll know when it looks ready to serve after turning the mixture over a few times on medium heat. It shouldn't take more than a few minutes cooking time, or else the eggs get too dry.

Detailed Instructions

For an overview, see the instructional summary above. For more details, check the following notes.

Step 1

Chop up one small onion and two medium-sized mushrooms.

Onion and mushrooms

Onion and mushrooms

Step 2

Mince the two garlic cloves. If you prefer, you can use garlic powder or bottled minced garlic.

Step 3

Break three eggs into a mixing bowl and whip it until it is well mixed.

Eggs in mixing bowl

Eggs in mixing bowl

Step 4

Heat 2 teaspoons of Mazola corn oil in a pan on medium heat. Test to see if it's ready by dropping a piece of chopped onion in it. If it sizzles, then it's hot enough.

Step 5

Drop in the rest of the onions and fry for a minute.

Frying onions in pan

Frying onions in pan

Step 6

Add the chopped mushrooms and garlic and continue frying for another three minutes.

Frying combination of onions, mushrooms and garlic

Frying combination of onions, mushrooms and garlic

Step 7

At this point, I'd suggest putting the slices of bread in the toaster so they are ready when the eggs are done.

Step 8

Pour the whipped eggs over the frying mixture and quickly add the cut-up cheese slices over it evenly.

Eggs added to frying pan of onions, mushrooms and garlic

Eggs added to frying pan of onions, mushrooms and garlic

Step 9

After a couple of minutes on medium heat, turn the mixture over with a spatula.

It shouldn't take more than a few minutes cooking time, or else the eggs get too dry.

You'll know when it looks ready to serve after turning the mixture over a few times on medium heat.

This is where it gets tricky. Sometimes it sticks together, and you can make an omelet, but because of the onions and mushrooms, it tends to fall apart easily. In that case, I just consider it to be scrambled eggs instead. Does it really matter?

If you insist on an actual omelet, you can try adding more cheese to help make it stick together. Note that I do not include milk or cream. My recipe doesn't need it, but that might help it stick together too. Feel free to improvise. The fun part is to make this your way. There are no set rules.

Scrambled egg cheese omelet looks ready to serve.

Scrambled egg cheese omelet looks ready to serve.

Step 10

The bread should be toasted by now. Serve the eggs on the bread or serve without bread. Either way, you'll have two servings of a wonderful, hearty, tasty, and totally enjoyable meal.

Eggs served on bread

Eggs served on bread

What Do You Think?

Note about sodium: Note that most of the sodium is from the bread (2 slices have 440 milligrams). Serving without the bread will reduce the sodium of one serving to 331 milligrams.

© 2016 Glenn Stok

Comments

liataylor on March 10, 2017:

I'm so hungry all of the sudden. That looks soooo good!

Glenn Stok (author) from Long Island, NY on August 25, 2016:

FlourishAnyway - It sounds very similar. The difference is that you use green pepper and I include mushrooms. I like adding yellow peppers sometimes. They have more taste than green peppers, in my opinion.

FlourishAnyway from USA on August 24, 2016:

I really love scrambled eggs. Have never tried a sandwich. I often add cheese, onion, and green pepper for Texas Eggs.

Glenn Stok (author) from Long Island, NY on August 23, 2016:

Faith Reaper - Right. Eggs are not only for breakfast. I have eggs, in one form or another, sometimes for lunch. Thanks for pinning this Faith. It's very much appreciated.

Faith Reaper from southern USA on August 23, 2016:

That is great about the views and the niche site, Dear Glenn!

I love eggs anytime of the day, especially breakfast for dinner is always a nice change.

When I get back on my laptop I will be sure to pin this to one of my boards.

Enjoy!

Glenn Stok (author) from Long Island, NY on August 23, 2016:

It took only two days for this article to get promoted to the Delishably niche site, with a little help from HubPages' editors. Thank you HP!

Glenn Stok (author) from Long Island, NY on August 23, 2016:

Faith Reaper - Thanks for your comments Faith. It seems a lot of people like scrambled eggs and omelets, as I just noticed over 100 views in the first day for this recipe.

Faith Reaper from southern USA on August 22, 2016:

Yummy, Glenn!

I love scrambled egg sandwichs and omelets, so this is a win win for me. A recipe must have good photos incorporated in it, just as you have done here.

I will be sure to give this easy, yet so satisfying one a try soon!

Thank you for sharing.

McKenna Meyers on August 22, 2016:

Awesome photos, Glenn! I think writing a recipe Hub is more challenging than one would imagine. You did a tremendous job.

Glenn Stok (author) from Long Island, NY on August 21, 2016:

Kristen Howe - Let me know how you like it. I make this often since it goes so quick.

Kristen Howe from Northeast Ohio on August 21, 2016:

Glenn, that looks delicious to eat as a sandwich or alone. Thanks for sharing. I would give this a try real soon.