Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with fresh fruit salad drizzled with berry or vanilla yogurt. Ingredients:
2 tablespoons fat-free milk |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 large egg whites |
3 large eggs |
dash of hot pepper sauce |
cooking spray |
1 cup finely diced red bell pepper |
3/4 cup prechopped onion |
4 sourdough english muffins, split |
1/2 cup (2 ounces) shredded smoked mozzarella cheese |
1 1/2 cups bagged baby spinach leaves |
Directions:
1. Preheat broiler.
2. Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.
4. Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
5. Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.
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