Sunday’s breakfast is Omelet Sandwiches. This is a family favorite that my mom taught me and now my family loves it too. It is packed with protein and is hardy and filling. I choose to forego the bread because it is not a food my stomach enjoys right now. Feel free though to be creative with the bread. Sourdough bread, French bread, or a grain bread are all great choices. This recipe will serve four and can always be reduced for two or less servings. If you experiment with this and find a new combination, feel free to comment and let me know how it goes.
- 8-10 large eggs
- 3-4 dill pickles diced
- 1-2 Tbsp. butter
- Salt and Pepper
- 1/4 cup Milk, 1% or skim
- 1 package sliced wafer beef lunch meat, cut up, or you can a use sliced or cubed ham
- Variety of cheese (I use 2 slices of Velveeta, 2 slices of Swiss, & 1/4 cup shredded Colby Jack or cheddar)
Directions:
In a mixing bowl, beat the eggs and then add the milk and some salt and pepper. Add the pickles, wafer lunchmeat, and cheese and stir together. In a large skillet, using medium heat, melt the butter. Pour in the ingredients. Let it cook until it starts to bubble. I also like to add just a bit more salt and pepper, using more pepper than salt. I lift the corners with a spatula and watch for a nice golden brown to start. As I use the spatula to check the bottom, I allow more of the egg mixture to seep below. I continue to watch it closely until most of the liquid has seeped underneath and it is turning a golden brown. I then use the spatula to turn sections of the mixture over to cook on the top. I break it up into about four sections. You can do this any way you like. The goal of this recipe though is to cook it more like an omelet rather than scrambling. Once it is golden brown to your liking, remove from heat and serve. Can be enjoyed solo or on top of two slices of bread, English muffins, or croissants. Enjoy!