Heat oil in a skillet over medium
Crack eggs into a small bowl and stir just enough to break the yolks
Pour eggs into skillet and tilt to coat the surface. Cook for about 30, until the egg starts to set.
Lay 2 slices of cheese on top of the eggs and season with salt and pepper.
Lay 2 slices of ham on the eggs and cheese, if using.
Fold the sides of the egg to the center like a narrow omlet.
Slice the roll lenthwise, leaving about an inch uncut. Open the roll and place it on top of the folded eggs.
Leave the roll on top of the eggs for 1-2 minutes to finish heating the egg and cheese filling and to steam the roll slightly.
Flip the roll over with a spatula, making sure all of the egg filling is tucked in the roll.
Cut in half to serve, or wrap in foil for a to-go breakfast.
Serves 1-2. Each half is about the size of an English muffin sandwich.
For a veggie version, fry some chopped onion, bell pepper, and/or mushroom in the skillet until soft. Remove from the pan, add the eggs as in step 3, then top with veggies and cheese.
