Veggie & Cheese Omelet Sandwich
Veggie & Cheese Omelet Sandwich
Here’s an easy to make, grab-it-and-run sandwich full of flavor.
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10 min
Prep Time
15 min
Total Time
4 sandwiches
Ingredients
4 English muffins, split, toasted
3 tablespoons Land O Lakes® Butter
12 cup sliced fresh mushrooms
14 cup chopped green bell pepper
4 large Land O Lakes® Eggs, beaten
14 teaspoon salt
14 teaspoon pepper
4 slices Canadian bacon, if desired
4 (3/4-ounce) slices Land O Lakes® Yellow Deli American
4 (1/4-inch) slices tomato
How to make
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STEP 1
Spread each cut-side of English muffins with about 1/2 teaspoon butter; set aside.
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STEP 2
Melt remaining butter in 10-inch nonstick skillet until sizzling; add mushrooms and green pepper. Cook over medium heat 2-3 minutes or until vegetables are crisply tender. Add eggs, salt and pepper. Continue cooking, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set. Gently fold omelet in half. Cut into 4 pieces.
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STEP 3
Layer bottom half of 1 English muffin with 1 slice Canadian bacon, if desired, 1/4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin. Serve immediately.
Tip #1
To make these sandwiches ultra-convenient, assemble them the night before, omitting the sliced tomato. Wrap each sandwich in plastic food wrap. In the morning, place sandwich on microwave-safe plate; microwave 1 minute or until heated through. Then add the sliced tomato -- and you're on your way!
300 Calories
19 Fat (g)
245 Cholesterol (mg)
620 Sodium (mg)
19 Carbohydrates (g)
3 Dietary Fiber
15 Protein (g)
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And don't forget to tag us @landolakesktchn.
