Saturday, 14 April 2012

Toasted Western or Denver Omelet Sandwich

Depending where you are from this is called a Toasted Western or a Denver Omelet. On the east coast I grew up knowing it as a Toasted Western Sandwich and now that I live in the West they call it a Denver Omelet. My husband was in Washington recently and he asked for a Toasted Western and they had no idea what he was asking for.

I guess it's like when people in the U.S. call it Canadian bacon and Canadians call it back bacon?!! It's just one of those things that makes you go Hmmm?

I call it the perfect weekend breakfast and Big Pete makes a mean one!

Typically it has ham, green peppers, onions, eggs and cheese but, you can make it with whatever you like in it. I make it differently all the time based on what's in the fridge.

You will need:
(for 2 sandwiches)
  • 3 eggs
  • 2 tbsp milk
  • 1 green onion- finely chopped
  • 1/2 cup fresh spinach chopped
  • 1/2 Swiss or Cheddar cheese- grated or chopped
  • 1/2 cup fresh mushrooms- sliced
  • 1 tbsp butter
  • 1 tbsp fresh basil
  • salt/pepper
  • toasted bread
  • hot sauce (optional)

Step 1: chop all your ingredients and have ready for cooking.

Step 2: whisk eggs with milk, chopped spinach and cheese. Add some salt, pepper and hot sauce.

Step 3: in a skillet add butter and fry mushrooms until starting to brown. 

Step 4: add ham to the pan and also fry until it starts to brown lightly.

Step 5: add eggs, spinach, spinach, cheese and tilt pan to let egg mix swirl around edges of pan. Turn down heat to med/low you don't want it to burn before it cooks. Sprinkle basil on top and add salt and pepper.

Step 6: when it starts to dry and has lost most of its jiggle,  tilt pan and allow the omelet to fold over on itself. If you prefer your eggs more on the wetter side you can remove now. I like the sandwich to be more cooked and almost solid. So I cook it a few minutes longer.

Step 7: I slice it in half with my spatula and flip it another time.

Step 8: put each half on toasted bread and serve hot.



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