Veggie omelette sandwiches
4
Points®
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
6 medium, large
Fresh parsley
2 tbsp(s), chopped flat-leaf
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Canola oil
1½ tsp(s)
Red onion
1 medium, finely chopped
Bell pepper
1 item(s), medium, green, diced
Mushrooms
1 cup(s), white variety, sliced
White English muffin
4 item(s), whole wheat variety, split and toasted
Tomato
4 slice(s), thick
Instructions
1
Beat eggs, parsley, salt, and black pepper in medium bowl.
2
Coat medium nonstick skillet with 1/2 teaspoon oil and set over medium heat. Add onion, bell pepper, and mushrooms and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to clean medium bowl.
3
Wipe skillet clean with paper towels. Coat skillet with 1/2 teaspoon oil and set over medium heat; pour in half of egg mixture. Cook, lifting edge of eggs frequently with spatula to allow uncooked portion of egg to run underneath, until eggs are not quite set, about 3 minutes.
4
Spoon half of vegetable mixture over one half of eggs. With spatula, fold unfilled portion of eggs over to enclose filling. Reduce heat to low and cook until eggs are set, about 1 minute longer.
5
Slide omelette onto plate and cover to keep warm. Repeat with remaining 1/2 teaspoon oil, eggs, and vegetable mixture to make 1 more omelette. Cut each omelette in half. Place one slice of tomato on bottom of each English muffin and top with one portion of omelette. Cover with tops of English muffins.
6
Serving size: 1 sandwich
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