Simple, filling and very tasty, this omelette sandwich is highly customisable and perfect for breakfast. You’re going to love it!
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The idea for this recipe came from several trips to Spain. Beforehand, I had never even considered the idea of an omelette sandwich. But soft, salty Spanish omelette in a crusty baguette – oh wow. It’s heaven.
Since then, an enjoyable breakfast I like to make for myself is Spanish omelette (often, I’ll just get one of those vacuum packed ones from a supermarket) in a crusty bread roll. Delicious!
But, fresh Spanish omelette does take quite a while to cook. Not ideal in the mornings – you’d need to make it the day before.
If you wake up in the morning and fancy an omelette sandwich hit, you can still get one! This recipe uses a thin, basic omelette but it is TRANSFORMED when it’s put in a bagel. Trust me, you need to try this one!
Omelette Sandwich – The Ingredients
- The eggs – I used three eggs here and that made enough for two bagels.
- The cheese – sharp, salty feta offers the perfect balance to the rich eggs and slightly sweet bagel. However, from experience I can tell you that almost any cheese will work here. Get adventurous! Feel free to mix it up!
- The bagel – don’t get a flavoured bagel. You want plain to make sure you get all of the flavour from the eggs and cheese. However, you can switch it for a different type of bread – a crusty bread roll, for example.
- The hot honey – listen, this is entirely optional. However, it is my new obsession and it is ABSOLUTELY DELICIOUS in an omelette sandwich. Sweet, spicy, ah I’m drooling just thinking about it. Do try it if you can.
Cooking Tips
The key to this recipe is getting the omelette just right. You want it slightly crisp on the edges, a little soft in the middle. If you’re someone who likes their omelettes runny, you need to forget that preference here! This sandwich NEEDS bouncy egg. Here are my tips:
- Use as large a frying pan as you have for the omelette. This will give you a bigger surface area to cook the omelette, a shorter cooking time and a more even cook.
- When you go to flip the omelette, you should be confident it’s not going to fall to pieces because the egg is firm enough. When you turn it over, it should look like this:
- As mentioned above, you can customise this by changing the cheese or bread. You could also add a different topping, if you like – I know ketchup is a firm favourite.
Want more omelette recipes? Why not try:
- Cheese and Chorizo Omelette
- Simple Cheese Omelette (3 Ingredients!)
- Blue Cheese and Asparagus Omelette
- Smoked Cheese and Red Pepper Omelette
Want to browse my favourite cookware? Head to my storefront.
More sandwich recipes:
- Caprese Sandwich
- Chorizo and Mozzarella Hot Sandwich
- Ham, Egg and Smoked Cheese Croissant Sandwich
- Avocado and Bacon Bagel
- Pastrami and Cheese Bagels
Omelette Sandwich
March 7, 2024Ingredients
- 1 tbsp olive oil
- 3 eggs
- 40 g feta
- 2 bagels
- 1 tbsp hot honey
Instructions
- Chop the feta into small chunks.
- Break the eggs into a bowl and add the feta. Season with salt and pepper. Beat with a fork until combined.
- Put a frying pan on a medium heat. Add the oil. When hot, pour in the egg mixture.
- Allow to cook for 2-3 minutes. Lift the edge of the omelette with a spatula. If it looks like the image above at this time, flip it over. If not, give it a few more minutes.
- When you flip the omelette, cook for another minute to make sure it’s cooked through.
- Slice the bagels in half and put them in the toaster.
- To serve, tip the omelette out of the frying pan onto a board. Cut into quarters. Place two quarters of omelette on the bottom half of each bagel. Top with the hot honey and add the top halves of the bagels on top of that. Done!
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