Breakfast Omelet Sandwiches
Here's a hearty and tasty breakfast idea. You can make a savory vegetable omelet even better by sandwiching it in between slices of whole grain bread.
Ingredients
0.5 cup chopped fresh mushrooms
0.25 cup chopped green pepper
0.25 cup chopped tomato
2 tablespoons finely chopped onion
0.5 cup cholesterol-free egg substitute
2 teaspoons freshly grated Parmesan cheese
4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
0.25 cup chopped green pepper
0.25 cup chopped tomato
2 tablespoons finely chopped onion
0.5 cup cholesterol-free egg substitute
2 teaspoons freshly grated Parmesan cheese
4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
Instructions
Spray an 8-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the mushrooms, pepper, tomato and onion. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Wipe out the skillet with a paper towel.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese. Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese. Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.
Breakfast Omelet Sandwiches
Here's a hearty and tasty breakfast idea. You can make a savory vegetable omelet even better by sandwiching it in between slices of whole grain bread.
Directions
Print
Spray an 8-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the mushrooms, pepper, tomato and onion. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Wipe out the skillet with a paper towel.Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese. Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.
Ingredients
0.5 cup chopped fresh mushrooms0.25 cup chopped green pepper0.25 cup chopped tomato2 tablespoons finely chopped onion0.5 cup cholesterol-free egg substitute2 teaspoons freshly grated Parmesan cheese4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
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