Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Omelet-in-a-Hole 3 Ways
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 omelet toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 790
- Total Fat
- 57 g
- Saturated Fat
- 29 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 47 g
- Cholesterol
- 432 mg
- Sodium
- 1197 mg
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.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 omelet toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 790
- Total Fat
- 57 g
- Saturated Fat
- 29 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 47 g
- Cholesterol
- 432 mg
- Sodium
- 1197 mg
Ingredients
Toast and Eggs:
Denver Omelet:
Spinach Omelet:
Sausage and Mushroom Omelet:
Directions
- 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.
