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1
In a small pan, saute the ham and onion in butter over medium heat until the onion starts to become translucent.
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Meanwhile, add eggs, milk, and seasonings into a bowl and beat until they are well combined.
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3
When the ham and onion are ready, spread out the pieces across the surface of the pan so there is plenty of space for the egg in between. This will make sure that everything stays together well - so that when you cut the omelette later for the sandwich, it doesn't fall apart into a million pieces.
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4
Pour the egg mixture slowly over the ham and onion, making sure that everything is still spread apart. Cook the egg until it begins to firm up around the edges, and if you like your eggs dead, like I do, flip the omelette and cook the other side. If you like a little runny yolk, cook the eggs to your desired consistency.
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5
When the omelette is done, cut it into four wedges. Place 1/2 a slice of American cheese (I like the good deli kind, not that processed stuff) on the bottom of the bagel, then layer two egg wedges on top. Place another 1/2 slice of cheese on the wedges, then top with the remaining egg wedges. Finish with the last 1/2 slice of cheese and the bagel top.
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Add ketchup if you like that kind of thing. (I do!) Voila, you have an omelette and a sandwich! Dig in.
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*For the Italian seasoning, I use a grinder of dried herbs that's available at the store, but if you'd like to make your own, it is essentially made up of rosemary, black and red pepper, sea salt, garlic, parsley, and sundried tomato.
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8
Also, the great thing about this sandwich is that it's completely customizable, just like a normal omelette (or sandwich, for that matter). If you have some other meats or veggies lying around that you'd prefer, go for it. Or mix up the bread (sometimes I like to put mine on a blueberry bagel). And, since it's so big, you could even share it.
