
Veggie omelette sandwiches
4 - 7
PersonalPoints™ per serving
Total Time
23 min
Prep
10 min
Cook
13 min
Serves
4
Difficulty
Easy
These breakfast sandwiches are excellent for a sit-down or grab-and-go meal. You can chop the onion and bell pepper and slice up the mushrooms the night before and store in the fridge to save time. You can prep the eggs through step 1 and refrigerate those as well.Serving idea: Top each slice of tomato with 1/4 of a sliced Hass avocado.
Ingredients
Egg(s)
6 medium egg(s), large
Fresh parsley
2 tbsp(s), chopped flat-leaf
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Canola oil
1½ tsp(s)
Uncooked red onion(s)
1 medium, finely chopped
Uncooked bell pepper(s)
1 item(s), small, green, diced
Fresh mushroom(s)
1 cup(s), white variety, sliced
White English muffin(s)
4 item(s), whole wheat variety, split and toasted
Fresh tomato(es)
4 slice(s), thick