Egg and Cheese Sandwich in a Skillet
Quick and perfect for breakfast for the whole family! Egg and cheese sandwich in a skillet is another fast morning meal. Made from simple products, yet filling and nutritious. Both adults and kids will enjoy it.
Updated : 19 September, 2025
Easy
About 10 min.
Ingredients
60 grams
White bread
2
Eggs
1
Tomato
30 grams
Hard cheese
0.5 teaspoon
Vegetable oil
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any bread will work - white, rye, or whole-grain. Square-shaped is best. I use regular toast bread. Any cheese is suitable - hard, semi-hard, or soft like mozzarella. The main thing is that it’s tasty, real (without substitutes), and melts well. Use any herbs you like; I use parsley.
Step 2
Wash and dry the tomato, then slice into thin rounds. If using cherry tomatoes, cut them in half.
Step 3
Wash and dry the herbs thoroughly to avoid extra moisture. Pluck the leaves and finely chop them with a sharp knife.
Step 4
Wash and dry the eggs, then crack them into a bowl. Salt to taste. Beat well with a fork or whisk until smooth.
Step 5
Heat a skillet over medium heat. Add a little vegetable oil and warm it. Pour in the eggs, then place two slices of bread on top.
Step 6
Wait until the egg sets and browns underneath. Quickly and carefully flip the omelet to the other side. It may tear, but that won’t affect the taste. Place tomato slices on the bread, sprinkle with herbs, then top with cheese slices. Cover with a lid, reduce the heat, and let the cheese melt.
Step 7
Once the cheese is melted, fold the sandwich so the filling is inside. Any fried egg edges sticking out can be tucked inside or trimmed, as I did.
Step 8
Your egg and cheese sandwich is ready. Serve hot.