Herb Omelette Breakfast Sandwich with Spicy Tomato Jam

Herb Omelette Breakfast Sandwich with spicy tomato jam

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5 from 1 review


  • 3 eggs, organic free range
  • 1 tbsp chives chopped fine
  • 1 tbsp fresh basil chopped
  • 1 tsp fine chopped fresh parsley
  • 1 tbsp olive oil
  • 1 pat of butter
  • 1/2 cup mustard micro greens
  • 1/4 cup grated fresh cows milk cheese (or cheese of your choice)
  • 2 tsp spicy tomato jam
  • 1 tsp mayo
  • 4 slices of rustic crusty bread



  1. In a bowl crack eggs in.
  2. Season with salt, pepper, some of the chives and basil reserving some for later.
  3. Heat up a saute pan drizzle in olive oil and put the pat of butter in.
  4. Pour in the seasoned egg mixture.
  5. Let the bottom form, lifting the pan off the heat as to not let the eggs burn or brown too much.
  6. When the bottom has formed which takes about 1-2 minutes on low to med heat, sprinkle in the rest of the chives and basil, and the grated cow's milk cheese.
  7. Reserve some of the cheese for after.
  8. With a spatula fold the sides into the middle and over lap.
  9. Carefully flip the omelette over and sprinkle with remaining cheese, and parsley.
  10. Take off heat and cover. Let steam for a few minutes.
  11. Take out of pan.


  1. While omelette is cooking pop bread in the toaster and toast till golden in color.
  2. Spread some mayo and spicy tomato jam on all of the bread slices.
  3. Top one side with the micro greens, and on the other place 1/2 the omelette.
  4. Close sandwich and slice in half.
  5. Repeat for other sandwich.
  6. Ready to serve.
  7. Enjoy!
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