Photo of Veggie omelette muffins by WW

Veggie omelette muffins

8
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
These breakfast sandwiches are an excellent grab-and-go option. Get ahead by chopping all the veg, prepping the eggs as in Step 1, and storing both in the fridge the night before.

Ingredients

Egg, whole, raw

6 medium, raw

Parsley, fresh

2 tablespoons

Vegetable Oil

1½ teaspoons

Onion(s)

1 small

Green Pepper(s)

1 medium

Mushrooms

100 g

Wholemeal English Muffin

4 individual

WW Tomato Sauce (flagship 2020 recipe)

4 tablespoons

Tomato

1 large

Instructions

  1. In a medium bowl, beat the eggs with the parsley, then season and set aside.
  2. Heat ½ teaspoon of the oil in a medium nonstick frying pan set over a medium heat. Add the onion, pepper and mushrooms and cook for 5 minutes, stirring occasionally, until the vegetables are softened. Transfer to a bowl.
  3. Heat half the remaining oil in the same frying pan set over a medium heat. Pour in half the egg mixture and tilt the pan so the base is covered. Leave for a minute to allow the eggs to set, then push the cooked edges into the centre using a spatula, letting any uncooked egg run into the gaps. Repeat until the omelette is almost fully set. Top one side of the omelette with half the vegetable mixture. Fold the omelette over the toppings and cook for a further 1 minute. Slide onto a plate and cover to keep warm.
  4. Repeat with the remaining oil, eggs and vegetable mixture to make another omelette.
  5. Split and toast the English muffins, and cut each omelette in half. Spread the tomato sauce (see notes) over the base of each muffin, then top with the tomato slices, omelette and remaining muffin halves.

Notes

Tomato sauce recipe: Put 1 chopped onion, 3 roughly chopped garlic cloves, 3 tablespoons tomato purée and 100ml water into a food processor and blitz to a paste. Mist a large nonstick pan with cooking spray and cook the paste over a medium-low heat for 5 minutes. Pour in 680g passata, then half-fill the bottle with water and add this to the pan, too. Stir in 2 teaspoons red wine vinegar, 2 teaspoons agave syrup and 2 teaspoons dried oregano, then season and bring to the boil. Reduce the heat and simmer for 20 minutes, until thickened and reduced. Set aside to cool, then store in the fridge for up to 3 days, or freeze in an airtight container for up to 6 months.

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