Veggie omelette sandwiches

7
4
4
Smartpoints value per serving
Total Time
23 min
Prep
10 min
Cook
13 min
Serves
4
Difficulty
Easy
These delicious 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 as you're getting ready to go in the morning. You can prep the eggs through step 1 and refrigerate those as well. Feel free to use fresh cilantro or dill if you don't have any parsley on hand. And here's a serving idea if you have the extra time and are feeling particularly fancy: Top each slice of tomato with one-quarter of a sliced Hass avocado.

Ingredients

egg(s)

6 item(s), large

fresh parsley

2 Tbsp, chopped flat-leaf

table salt

½ tsp

black pepper

¼ tsp

canola oil

1½ tsp

uncooked onion(s)

1 medium, finely chopped

uncooked bell pepper(s)

1 item(s), medium, green, diced

fresh mushroom(s)

1 cup(s), white variety, sliced

English muffin

4 item(s), whole wheat variety, split and toasted

fresh tomato(es)

4 slice(s), thick

Instructions

  1. Beat eggs, parsley, salt, and black pepper in medium bowl.
  2. Coat medium nonstick skillet with 1/2 tsp 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 tsp 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 tsp 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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