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Recipe for a Scrambled Egg Cheese Omelet Sandwich

This easy-to-make cheese omelet doubles as scrambled eggs. It's something different every time you make it, and could be a sandwich too.
Scrambled Egg Cheese Omelet Sandwich
Scrambled Egg Cheese Omelet Sandwich | Source

Do you like scrambled eggs? How about tasty cheese omelets? Do you like your eggs in a sandwich or alone on your plate?

This recipe is not only easy, and quick, but you can also make it into anything you prefer, or let it surprise you each time you make it.

I have to admit that as an omelet it tends to fall apart, so it's somewhere between an omelet and scramble. Nevertheless, the great taste is obvious no matter which way you eat it.

I like to include Smoked Gouda Cheese. That provides so much taste that you don't need to add any other seasonings or spices.

That's why this recipe is so simple to make. However, if you insist, feel free to experiment by adding some herbs that go well with eggs such as parsley, oregano, dill, or thyme.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Two Servings

Ingredients for Two Servings

  • 3 Eggs
  • 2 Mushrooms
  • 2 Garlic Cloves
  • 1 Small Yellow Onion
  • 2 oz Gouda Cheese
  • 4 Slices Tuscan Whole Wheat Bread
  • 2 tsps Mazola Corn Oil

Controlling the Sodium


I don’t include any salt in the ingredients for this recipe since the cheese already has 224 mg sodium and the two slices of bread have 440 mg. Even the eggs have 105 mg sodium per serving (1 ½ eggs).


Smoked Gouda that I use in this recipe.
Smoked Gouda that I use in this recipe. | Source

Instructions: Summary

See detailed instructions with pictures below.



I enjoy eating my omelet between two slices of toasted bread. I like using Tuscan Whole Wheat because I don't believe in plain old white bread, but this is all up to you based on your preference.

In addition, 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.

  1. Chop up one small onion and two mushrooms.
  2. Cut up two garlic cloves. If you prefer, you can use garlic powder or minced garlic.
  3. Break three eggs into a mixing bowl and whip it until all mixed.
  4. Heat 2 tbsp of Mazola Corn Oil in a pan on medium heat. Test if 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 a minute.
  6. Add the chopped mushrooms and garlic and continue frying for another two 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 a couple of minutes on medium heat, turn the mixture over with a spatula.
  10. After turning the mixture over a few times on medium heat, you'll know when it looks ready to serve. It shouldn't take more than a few minutes cooking time, or else the eggs get too dry.

Instructions: Detailed

1

Chop up one small onion and two mushrooms.

Onion and Mushrooms
Onion and Mushrooms | Source

2

Cut up two garlic cloves. If you prefer, you can use garlic powder or minced garlic.

3

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

Whipped Eggs
Whipped Eggs | Source

4

Heat 2 tbsp of Mazola Corn Oil in a pan on medium heat. Test if 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 a minute.

Frying Onions
Frying Onions | Source

6

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

Complete frying everything before adding eggs.
Complete frying everything before adding eggs. | Source

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 slices evenly over it.

Eggs added to mixture.
Eggs added to mixture. | Source

9

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

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 scrambled eggs instead.

Does it really matter? If you insist on an actual omelet you can try adding more cheese to help it stick together. Note that I'm not including milk or cream. My recipe just 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.

Completed Frying
Completed Frying | Source

10

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

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

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, hardy, tasty, and totally enjoyable meal.

Place omelet on the bread.
Place omelet on the bread. | Source

What do you think?

2.3 stars from 3 ratings of this Egg Cheese Omelet recipe

Nutritional Facts Per Serving Averaged Among All Ingredients

Nutrition Facts
Serving size: 1
Calories 369
Calories from Fat180
% Daily Value *
Fat 20 g31%
Saturated fat 8 g40%
Carbohydrates 55 g18%
Sugar 3 g
Fiber 4 g16%
Protein 26 g52%
Cholesterol 348 mg116%
Sodium 771 mg32%
* 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 that most of the sodium is from the bread (2 slices have 440 mg). Serving without the bread will reduce the sodium of one serving to 331 mg.

© 2016 Glenn Stok

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Comments 20 comments

Kristen Howe profile image

Kristen Howe 3 months ago from Northeast Ohio

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


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

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


Nell Rose profile image

Nell Rose 3 months ago from England

This looks really yum, and I love the way you laid out the hub, great stuff!


Kristen Howe profile image

Kristen Howe 3 months ago from Northeast Ohio

I will next month as soon as I get some of the ingredients. I bet it's a hit.


Jodah profile image

Jodah 3 months ago from Queensland Australia

This looks and sounds great, Glenn. I will try it. It shouldn't be long before this article is selected for Delishably, so good luck.


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

Nell Rose - Thanks for the comment about the layout. I made good use of the capsules available for a compete recipe hub so that It can possibly get into Google's Featured Snippets.


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

Jodah - We'll see if that actually happens. I consider this an experiment for both Delishability and also for placement in Featured Snippets.


letstalkabouteduc profile image

letstalkabouteduc 3 months ago from Bend, OR

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


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

letstalkabouteduc - Thank you for you kind remarks Nancy. I actually took twice are many pictures while making the eggs one day. But then I had to be selective with which ones to use for the recipe Hub.


alekhouse profile image

alekhouse 3 months ago from Louisville, Kentucky

Glen,

This sounds and looks fabulous. I love all the ingredients. I think it'll make a great lunch for today. You did a good job integrating the many images into the text of the article. With food, it always helps to see everything being prepared. Thanks, Nancy


Laurinzo Scott profile image

Laurinzo Scott 3 months ago from Phoenix, Az.

great, hunger inspiring hub... very well done... I'll let you know how mine came out!!!!


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

alekhouse - Thanks for your feedback, Nancy, on how I integrated the pictures to show what I was doing. Enjoy your lunch.


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

Laurinzo Scott - I'm looking forward to to hearing how it came out.


Faith Reaper profile image

Faith Reaper 3 months ago from southern USA

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.


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

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.


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

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!


Faith Reaper profile image

Faith Reaper 3 months ago from southern USA

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 profile image

Glenn Stok 3 months ago from Long Island, NY Author

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.


FlourishAnyway profile image

FlourishAnyway 3 months ago from USA

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


Glenn Stok profile image

Glenn Stok 3 months ago from Long Island, NY Author

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.

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    Glenn Stok is an award-winning author who likes to share his ideas and inspiration to help make life happier, healthier, and more enjoyable.



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