Mozzarella, Spinach and Pepper Omelet Sandwiches

Breakfast for dinner!  Eggs are a great source of protein if you’re eating a meat-free meal.  Serve this sandwich with a side of fresh fruit.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons skim milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large egg whites
  • 3 large eggs
  • dash of hot sauce (like Tabasco)
  • 1 cup diced red bell pepper (yellow or orange would work, too)
  • 3/4 cup chopped onion
  • 4 English Muffins, split in half
  • 1/2 cup shredded mozzarella cheese
  • 1 1/2 cups baby spinach

What you’ll do:

  • Preheat your ovens broiler.
  • Combine the milk, salt, pepper, eggs whites and whole eggs and hot sauce in a large bowl.  Whisk until combined.
  • Heat a large nonstick skillet over medium-high heat.
  • Coat the skillet with nonstick cooking spray.
  • Add the bell pepper and onion and saute for 4 minutes or until tender.
  • Reduce the heat to medium.
  • Pour the egg mixture into the pan and let set slightly.
  • Tilt the pan and carefully lift the edges of the omelet with a spatula to let the uncooked egg mixture flow underneath.
  • Cook for 3 minutes.
  • Wrap the handle is aluminum foil and place under the broiler.
  • Broil for 1 minute or until set and slightly browned.
  • Arrange the English muffins halves in a single layer on a baking sheet.
  • Sprinkle evenly with cheese and broil for 1 minute.
  • Divide the omelet into 4 portions; place 1 portion on the bottom half  of each muffin.
  • Top evenly with spinach and top with the other muffin half.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


One thought on “Mozzarella, Spinach and Pepper Omelet Sandwiches

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