This document provides a recipe for an Omelet-in-a-Bun. It calls for sautéing a pepper and onion mixture in butter before beating eggs, salt, and pepper together. The egg mixture is cooked in the same pan, and once the top is set peppers and cheese are added to the center. The omelet is then folded and slid into a toasted hoagie bun to create a portable breakfast sandwich. Nutritional information and directions with photos are provided.

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1/2 cup frozen tri-color pepper and onion mixture
2 tsp. butter, DIVIDED
RECIPES ▸ Omelet-in-a-Bun
OMELET-IN-A-BUN
10m
TOTAL TIME
5m
PREP TIME
5m
COOK TIME AVERAGE RATING
INGREDIENTS

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2 EGGS
2 tbsp. water
1/8 tsp. salt
Dash pepper
1 slice provolone cheese, cut in half
1 whole wheat OR white hoagie-style bun, toasted
Yields: 1 servings
DIRECTIONS
INSIDER INFO
A convenient way to take your omelet to-go! Add fresh, colorful peppers and some cheese to
complete the sandwich.
NUTRITIONAL INFORMATION
SAUTÉ pepper mixture in 1 tsp. butter in 6 to 8-inch nonstick omelet pan or skillet over medium-
high heat until tender, about 2 minutes. REMOVE from pan; keep warm. CLEAN pan.
1
BEAT eggs, water, salt and pepper in small bowl until blended. HEAT remaining 1 tsp. butter in
same pan over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture.
Mixture should set immediately at edges.
2
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that
uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving
cooked portions as needed.
3
When top surface of eggs is thickened and no visible liquid egg remains, SPOON peppers down
center of omelet; top with cheese. FOLD omelet sides in with turner; SLIDE omelet into bun.
4

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Ingredients & Directions
Nutritional Information
Insider Info
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