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Sunday, 14 July 2013

Omelet-Bagel Sandwich

Sometimes we just need a fun new idea to try.  I love whipping up batches of jalapeno-cheddar bagels and everything bagels.  I slice and freeze the leftovers and typically toast them and put on some cream cheese. But sometimes it's nice to have something different. Toast up a bagel, add an omelet, and serve with some fruit sliced nicely, and your ordinary bagel breakfast turns into a fancy, restaurant-worthy meal.  Enjoy!

To cook up an omelet:
Place a non-stick skillet over medium heat. 
You can either butter your skillet or use a little extra light olive oil

Mix in a bowl:
1-2 large eggs (1 egg = 1 bagel sandwich, 2 eggs = 2 bagel sandwiches)

Pour into your skillet and sprinkle with salt and pepper.
Once you can tell the egg is beginning to become cooked, sprinkle over the top:
grated cheddar cheese

Fold in two sides of your omelet, then fold in the other two sides.  Let cook a bit more before flipping and cooking another minute or so on the other side. 

If you made a 2-egg omelet, cut it in half.  Pop onto your toasted bagel(s), serve with some fruit (like strawberries and oranges), and enjoy!

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