OMELET-IN-A-HOLE 3 WAYS

Omelet-in-a-Hole 3 Ways image

The classic diner breakfast of an omelet with toast is simplified in this all-in-one version: a no-fuss omelet nestled and cooked inside a thick slab of toast, egg-in-a-hole style.

Provided by Food Network Kitchen

Time 25m

Yield 2 omelet toasts

Number Of Ingredients 16

Ingredients

Two 1-inch slices sourdough boule
3 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup diced thick-cut deli ham (about 2 ounces)
1/2 small green bell pepper, diced
1/2 cup cubed yellow Cheddar
2 tablespoons chopped chives
2 cups baby spinach
1/4 cup diced jarred roasted red bell peppers
1/2 cup cubed mozzarella
1 tablespoon thinly sliced fresh basil
4 ounces sliced mushrooms
2 ounces breakfast sausage
1/2 cup cubed Swiss cheese
1 tablespoon chopped fresh parsley

Steps:

For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper.
Melt the butter in a large nonstick skillet over medium heat.
For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl.
Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. 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 to a separate plate cheese-side up and sprinkle with the chives.
For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl.
Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives.
For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl.
Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.