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
Categories main-dish
Time 25m
Yield 2 omelet toasts
Number Of Ingredients 16
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.
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