Mar 18, 2013
This hearty big breakfast sandwich will definitely keep you full until lunch!
Olive oil, as needed
1 small onion, diced
1/2 red pepper and 1/2 green pepper, diced
1 garlic clove, minced
3 thick slices ham, diced
Pinch hot pepper flakes, to taste, (optional)
8 eggs, beaten
1/2 cup milk or cream
1 tbsp. grated Parmesan cheese
2 tbsp. chopped freshly basil
Salt and freshly ground pepper, to taste
1 avocado, mashed
4 small handfuls spinach leaves
4 thick slices aged cheddar cheese
2 tomatoes, thickly sliced
8 slices whole wheat Texas style bread, toasted
Preheat oven to 400 degrees F. or set broiler.
Heat an oven-proof, non-stick (10-inch) fry pan over medium heat. Add 2 tbsp. oil. When oil is hot, add onions and peppers. Cook until vegetables are soft, about 2 to 3 minutes. Add garlic, ham and pinch of hot pepper flakes. Stir to combine, cook 1 to 2 minutes more.
In a large bowl, combine eggs, milk or cream, Parmesan, basil and season with salt and pepper.
If pan look dry, add 1 to 2 tbsp. olive oil. Add eggs to pan. When eggs start to set around the edges, about 5 to 6 minutes, transfer to oven. Cook until eggs set fully. Cut Western omelette into wedges.
Assemble sandwich between toasted bread: mashed avocado, spinach, Western omelette, cheese and tomato slices. Cut sandwich in half.
Yield: 4 to 8 servings.