Denver Omelet Panini
Transform your breakfast routine with this irresistible Denver Omelet Panini—a bold twist on a classic favorite. Packed with fluffy scrambled eggs, savory diced ham, vibrant green bell peppers, sweet onions, and melty cheddar cheese, this panini brings all the flavors of a Denver omelet into a perfectly toasted sourdough sandwich. A golden crust, achieved by a layer of mayonnaise on the outside of the bread, ensures the ultimate crunch, while the cheesy, hearty filling delivers pure comfort in every bite. Ready in just 25 minutes, this easy panini is perfect for a quick brunch, lunch, or even dinner. Whether you use a panini press or a stovetop skillet, this recipe guarantees a satisfying, flavorful meal that’s sure to delight.
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Unsalted butter
- 0.5 cups Diced ham
- 0.25 cups Diced green bell pepper
- 0.25 cups Diced onion
- 0.5 cups Shredded cheddar cheese
- 4 pieces Sourdough bread slices
- 2 tablespoons Mayonnaise
- 2 tablespoons Unsalted butter (for bread)
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Heat 1 tablespoon of unsalted butter in a nonstick skillet over medium heat. Add the diced ham, green bell pepper, and onion. Sauté for 3-4 minutes until the vegetables are softened.
Pour the egg mixture into the skillet over the vegetables and ham. Cook gently, stirring occasionally, until the eggs are just set, about 3-4 minutes. Remove the skillet from the heat and set aside.
Spread a thin layer of mayonnaise on one side of each slice of sourdough bread.
Divide the scrambled egg mixture evenly between two slices of bread (on the mayo-free side). Top each with shredded cheddar cheese.
Place the remaining bread slices on top, mayo-side-out, to form two sandwiches.
Heat a panini press or large skillet over medium heat. If using a skillet, melt 1 tablespoon of butter per batch and press the sandwiches with a heavy pan for a panini-like effect.
Cook each sandwich for 3-4 minutes per side, or until the bread is golden brown and crisp, and the cheese is melted.
Remove the panini from the heat and let cool for 1-2 minutes before slicing in half. Serve warm.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 590 mg | 45% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
