omelet sub
(1 rating)
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These are sooooo good you can have them for dinner too! You probably could use hard rolls too for this recipe (like a sub would be on), but I like how soft the hot dog buns are.
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(1 rating)
yield
4 - 6
prep time
15 Min
cook time
15 Min
Ingredients For omelet sub
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8 x lgeggs, room temperature
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1/4 cheavy cream
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1/4 tspsalt & pepper
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1 tspgarlic powder
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1 candiced tomatoes with garlic & onion, drained
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8 Tbspbutter, unsalted, room temperature, divided
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4 ozmushrooms, sliced, fresh
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4scallions, thinly sliced
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1 Tbspparsley flakes
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8 Tbspsour cream, fat-free
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1 Tbspchives, dried
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8 slicemuenster cheese
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4 - 6hot dog buns
- SERVE WITH:
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bacon or sausage
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hash brown potatoes
How To Make omelet sub
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1In a large bowl, add the eggs, cream, salt, pepper & garlic; whisk to combine. Add drained tomatoes & stir to combine.
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2To a large skillet, add 4 tbsp butter & mushrooms & cook until slightly browned, 5 minutes. Add scallions & cook until slightly wilted, 1 minute. Add egg mixture & cook, stirring, until just beginning to set, 4 minutes. Add parsley & continued to cook 2 - 3 minutes. Transfer to a bowl & cover & keep warm.
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3Weight of skillet & return to medium high heat. Add remaining butter to each of the hot dog buns & add to the skillet & toast until golden, about 1 minute per side.
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4Meanwhile, in a small bowl, combine sour cream & chives. Add 2 tbsp of sour cream mixture to each bun, spread evenly. Place 2 slices of muenster cheese for each bun. Fill each bun with the cooked egg mixture. Serve with a side of bacon & hash browns & enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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