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Veggie and Cheese Omelet Sandwich

Makes 4 sandwichesSandwich Recipes from AlansKitchen.com

Prep Time: 10 min.
Cooking Time: 3 min.

Ingredients:

  •    4 English muffins, split, toasted
  •    2 Tablespoons butter
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green bell pepper
  •    4 Eggs, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  •    4 slices Canadian bacon, if desired
  •    4 slices (3/4-ounce) Deli American Cheese
  •    4 slices tomato (1/4-inch)

Directions:

  1. Spread cut-sides of English muffins with about 1/2 teaspoon butter; set aside.  Melt remaining butter in 10-inch nonstick skillet until sizzling. Add mushrooms and green pepper. 

  2. Cook over medium heat for 2 to 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, until omelet is set , about 3 to 4 minutes.  Gently fold omelet in half. Cut into 4 pieces.

  3. To assemble each sandwich, 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.

Alan's Kitchen Tip:

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 on HIGH for 1 minute or until heated through. Then add the sliced tomato -- and you're on your way!

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