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Wilted Arugula & Mushroom Omelet Breakfast Sandwich

dealrhodes


What do you do when you can't decide if you want an omelet or sandwich? Make an omelet sandwich, of course. My dad used to make these growing up, albeit a lot simpler. Just toast and a plain omelet. The version I decided to make this morning has wilted arugula, a cheesy omelet with roasted mushrooms, and melted Havarti on toasted brioche. Dare I say, it's perfection. I now officially have a new favorite breakfast sandwich, and it's vegetarian!


The wilted bitter and peppery arugula cuts through the cheesy richness of the omelet while the mushroom provides meatiness and umami. Feel free to top it with your favorite hot sauce for an added zing. I toasted my brioche slices until they are golden, then topped each slice with a slice of Havarti. I popped them in the toaster oven until the Havarti is nice and melted. I think Havarti is an underrated cheese but it melts so perfectly for sandwiches. The arugula is just wilted using some salt and olive oil. The mushrooms are cooked separately in olive oil and salt so the liquid it releases doesn't get into the omelet. Hot sauce is optional but adds an extra layer of yum. My husband and I ended up cutting the sandwich in half to share but this recipe makes 1 sandwich so calculate accordingly.



Hungry yet?


Ingredients

2 slices brioche bread

2 slices Havarti cheese

2 tbsp extra virgin olive oil

1 tbsp vegetable oil

2 handfuls baby arugula

1 big handful whole baby bella mushrooms (cleaned and cut in half)

2 eggs

1/8 cup heavy cream

1/4 cup shredded Mexican 4 cheese

Hot sauce (optional)

Salt and pepper


Directions

Toast brioche slices until golden brown. Top each slice with a slice of Havarti, toast in toaster oven until melted. Set aside.

In a pan over medium high heat, wilt the arugula with 1 tbsp olive oil and salt to taste. It should reduce in size significantly. Set aside.

In a pan over high heat, roast mushrooms with 1 tbsp olive oil and salt to taste until golden brown. If the mushrooms release some liquid while cooking, drain, then set aside.

Whisk 2 eggs, salt, pepper, and heavy cream until mixed well. Heat 1 tbsp vegetable oil over medium low heat and pour in the eggs. Once the center is still jiggly but cooked, add in shredded Mexican 4 cheese and roasted mushrooms. Turn off the heat and fold.

Assemble the sandwich by adding the wilted arugula on top of a slice of toasted cheesy brioche, followed by the omelet and hot sauce (optional). Then top with the other slice of toasted cheesy brioche. Cut in half diagonally and serve immediately.



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