From Linda Bladholm’s A Fork on the Road

Breakfast

Omwich Breakfast Sandwich

This omelet between bread is from Allrecipes.com, but there is a similar breakfast sandwich at Hippo. Add mushrooms or peppers if you like, and spread mayo on the toast.

3 large eggs, lightly beaten

1/2 cup grated Cheddar cheese, divided

3 strips bacon, cooked and crumbled

1/4 cup finely chopped onion

1 tablespoon chopped chives

4 slices of bread, toasted

Whisk eggs with 1/4 cup Cheddar. Season to taste with salt and pepper. Place a nonstick skillet over medium heat. Add egg mixture. When bottom is set, sprinkle bacon, onions, chives and rest of cheese on one half of omelet. Fold other half over the fillings. Cook until cheese melts, bottom is golden and eggs are set. Cut omelet in half and sandwich between slices of toast. Makes 2 servings.

Per serving: 446 calories (50 percent from fat), 25 g fat (11 g saturated, 8.4 g monounsaturated), 326 mg cholesterol, 26 g protein, 28 g carbohydrates, 1.5 g fiber, 845 mg sodium.