After seeing them countless times on social media, I finally decided to try one of these Flip Omelette Sandwiches — and I loved it so much that I now have a variation of it almost daily for lunch.
These sandwiches are quick and easy to make, packed with protein, and unbelievably satisfying! Plus, they require only a single pan (no sandwich maker needed), everything stays in place (no more ingredients falling out!), and the cheese melts perfectly every time!
This version includes pickled red onions, which add a sweet-sour contrast that pairs wonderfully with the cheddar, eggs, and toasted bread, making this quick sandwich absolutely irresistible.
Ingredients
- 2 slices bread (such as sandwich bread or sourdough)
- 2 eggs
- 2 slices mature cheddar
- 1-2 tbsp pickled red onions
- Olive oil or butter
- Salt
- Pepper
- Optional: parsley
Recipe
1. Crack the eggs into a bowl and whisk them with a pinch of salt and pepper.
2. Preheat a non-stick pan over medium heat. Once hot, add a small amount of olive oil — just enough to prevent sticking — and pour in the whisked eggs.
3. Immediately place the bread slices on top of the eggs, positioning them so their bottom sides face each other. If you’d like extra crispy bread, you can thinly spread some butter on the sides facing up before placing them into the pan.
4. Use a spatula to gently move some of the excess egg from the edges toward the bread, so there isn’t too much spilling over. Alternatively, you can fold in the edges later.
5. Once the egg has set, flip everything over so the bread is touching the pan.
6. Place a slice of cheddar on each bread slice, then add the pickled red onions, optionally some parsley, and a few grinds of pepper.
7. Fold the omelette in half to form a sandwich, folding in any excess edges, and press down lightly.
8. Continue to toast over medium heat for 1-2 minutes per side, or until the bread is golden brown and the cheese has melted.
9. Enjoy the sandwich warm and serve it alongside a crisp mixed salad to complete your lunch.
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