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Omelet-in-a-Hole 3 Ways

The classic diner breakfast of an omelet with toast is simplified in this all-in-one version: a no-fuss omelet nestled and cooked inside a thick slab of toast, egg-in-a-hole style.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 omelet toasts
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Ingredients

Toast and Eggs:

Two 1-inch slices sourdough boule

3 large eggs

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

Denver Omelet:

1/4 cup diced thick-cut deli ham (about 2 ounces)

1/2 small green bell pepper, diced

1/2 cup cubed yellow Cheddar

2 tablespoons chopped chives 

Spinach Omelet:

2 cups baby spinach

1/4 cup diced jarred roasted red bell peppers

1/2 cup cubed mozzarella

1 tablespoon thinly sliced fresh basil

Sausage and Mushroom Omelet:

4 ounces sliced mushrooms

2 ounces breakfast sausage

1/2 cup cubed Swiss cheese

1 tablespoon chopped fresh parsley

Directions

  1. For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper.
  2. Melt the butter in a large nonstick skillet over medium heat. 
  3. For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl. 
  4. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives. 
  5. For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl. 
  6. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives. 
  7. For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl. 
  8. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.