How to Make a Quick 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.
- 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.
- Chop up the onion and mushrooms.
- Cut up the garlic cloves. If you prefer, you can use garlic powder or minced garlic.
- Break the eggs into a mixing bowl and whip it until it is well mixed.
- 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.
- Drop in the rest of the onions and fry for 1 minute.
- Add the chopped mushrooms and garlic and continue frying for another 2 minutes.
- Put the slices of bread in a toaster at this point, so they are ready when the eggs are done.
- Pour the whipped eggs over the mixture and quickly add the cut-up cheese evenly over it.
- After 2-3 minutes on medium heat, turn the mixture over with a spatula.
- 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.
For an overview, see the instructional summary above. For more details, check the following notes.
Chop up one small onion and two medium-sized mushrooms.
Mince the two garlic cloves. If you prefer, you can use garlic powder or bottled minced garlic.
Break three eggs into a mixing bowl and whip it until it is well mixed.
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.
Drop in the rest of the onions and fry for a minute.
Add the chopped mushrooms and garlic and continue frying for another three minutes.
At this point, I'd suggest putting the slices of bread in the toaster so they are ready when the eggs are done.
Pour the whipped eggs over the frying mixture and quickly add the cut-up cheese slices over it evenly.
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.
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.
What Do You Think?
Nutritional Facts per Serving (Averaged Among All Ingredients)
|Serving size: 1|
|Calories from Fat||180|
|% Daily Value *|
|Fat 20 g||31%|
|Saturated fat 8 g||40%|
|Carbohydrates 55 g||18%|
|Sugar 3 g|
|Fiber 4 g||16%|
|Protein 26 g||52%|
|Cholesterol 348 mg||116%|
|Sodium 771 mg||32%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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.
Questions & Answers
© 2016 Glenn Stok