Folded Ham Cheese Egg Bread Omelette

Soft bread triangles soaked in seasoned eggs, layered with melting cheese, ham and tomato, then folded into a golden handheld omelette sandwich. Ready in minutes for an easy breakfast or lunch.

Print Recipe

Prep Time 5

Cook Time 10

Servings 2

Calories 380 kcal

Equipment

1 | Non-stick skillet | medium size
1 | Spatula | wide preferred
1 | Small bowl | for beating eggs
1 | Knife | for cutting bread and tomato

Ingredients

2 | slices | white bread | cut into 4 triangles
2 | large | eggs | beaten
1/2 | tsp | dried mixed herbs |
2 | slices | processed cheese |
2 | slices | ham |
2 | slices | tomato |
1 | tsp | oil or butter | for the pan

Instructions

Heat a non-stick skillet over medium heat and add oil or butter.
Arrange four bread triangles in the pan with points meeting in the center.
Pour beaten eggs evenly over and around the bread.
Sprinkle dried herbs over the surface.
Cook until eggs are mostly set and underside is golden, about 3-4 minutes.
Place cheese slices on the bread triangles.
Top with ham and tomato slices.
Fold the omelette in half with a spatula, pressing gently.
Cook 1 minute per side until crisp and cheese is melted.
Serve hot, cut in half if desired.

Notes

Best enjoyed immediately while the exterior is crisp.
Store leftovers covered in the fridge up to 1 day.
Reheat gently in a skillet rather than the microwave.
Swap ham for turkey or cooked bacon if preferred.