A beautiful classic French omelette filled with fresh manchego cheese and chive served in a buttery croissant loaded with fresh tomato, crisp arugula, creamy avocado, a hint of Dijon and finished with mustard seed micro greens.

Assembling the sandwich themselves is relatively straight forward. We combined easy accessible ingredients that add freshness to each bite, used store bought croissants (we love the ones from Costco because they are nice and big) and added mustard seed micro greens for a beautiful finish.

In terms of level of difficulty, the only thing would be making the omelette. If you’ve never made a French omelette before, we highly recommend watching a quick video. There are plenty available on YouTube. The omelette practically folds itself and is much easier than it looks! Take your time, don’t cook the eggs on high heat as you don’t want to feel rushed or want the eggs to cook too quickly. Another thing is don’t use a pan that’s too small or too big. Something that is between 7-9 inches is ideal.

Making the omelette requires the eggs to be moved around with a spatula until they set in the pan. It leaves you with a thin omelette in your pan which cooks in about 2 minutes at a medium temperature. Note that 1 omelette will make 2 sandwiches. Something to keep in mind is also you don’t want to add more eggs to the omelette to be able to serve more sandwiches at once. The intent of a French omelette is that it starts off thin and folded over. Otherwise your just making a regular omelette.

The recipe can easily be adapted and scaled per the amount of sandwiches you are making.  

We hope you enjoy this recipe! We would love to hear from you- tag us @thecommunalfeast and share your photos with us.

Print Recipe

French omelette croissant sandwich

A beautiful classic French omelette filled with fresh manchego cheese and chive served in a buttery croissant loaded with fresh tomato, crisp arugula, creamy avocado, a hint of Dijon and finished with mustard seed micro greens.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Breakfast

Servings: 2

Author: the communal feast

Ingredients

• for the omelette
• 2-3 eggs
• 2 TBS butter
• 1/3 cup shredded manchego cheese (sub for asiago or parmesan)
• 1 TBS chive chopped
• For the sandwich
• croissants store bought or homemade
• Dijon mustard
• tomato thinly sliced
• arugula
• avocado thinly sliced
• garnish with micro greens

Instructions

• 1. Start by preparing all the ingredients and have them ready to assemble.
• 2. To make the omelette: thoroughly whisk eggs and heat 1 TBS of butter in a 8 inch non stick pan on medium heat. Once the butter is melted and starting to bubble, add the eggs and continuously mix using a rubber spatula ensuring that you are bringing the outsides of the pan towards the middle. Once the egg set, add the cheese and chive in the centre and use the rubber spatula to fold one side of the omelette almost like rolling it onto itself. You can tilt the pan a bit for assistance if required.  About 3-4 folds. Once you’ve completely folded the omelette, add the remaining butter to the pan to coat the omelette. Remove from heat and set aside.
• 3. To assemble the sandwich: spread dijon mustard on half the croissant, layer with arugula, fresh tomato, avocado, followed by 1/2 the omelette and finish with micro greens.
• 4. Serve immediately.