OMELET IN AN ENGLISH MUFFIN

Recipe Rating:	1 Rating5
Category:	Eggs
Serves:	5
Prep Time:	25 Min
Cook Time:	5 Min

Ingredients

1/2 c	fat-free egg substitute or egg whites
1/4 c	water
1/2 tsp	dried basil
1/3 c	finely chopped fully cooked chicken
1/4 c	sliced green onions
1 oz	shredded part-skim mozzarella cheese
1/3 c	nonfat ranch dressing
1 tsp	prepared mustard
5	whole wheat english muffins, split and toasted

Pinched by andtwo, and 36 more.

Roda Laser

Lightly Salted

Elwood, IN (pop. 8,614)

Roda

Member Since Jul 2011

Roda's Notes:

Breakfast fast, good, and without the fast food stop on the way to work. You can even eat this one on the way if you're pressed for time in the morning. I like chicken, but you can use any lean meat you desire. I also use only mustard on mine. Just prepare over the weekend for breakfast all week.

This is a Prevention recipe.

Directions

Spray large skillet with cooking spray. Heat over medium heat.

In small bowl, beat together egg, water, and basil. Stir in chicken and onions.

Pour the egg mixture into hot skillet and cook until it begins to set. Turn the mixture to evenly cook. Cook until done and still moist on top. Remove from heat and stir in cheese. Set aside.

Mix together dressing and mustard. Spread over muffin halves.

Spoon egg mixture onto half of the muffin halves. Top with remaining muffin halves.

Individually wrap and freeze each sandwich.

To serve: Thaw overnight in refrigerator. Remove from freeze container and rewrap in foil. Heat in oven on 350 for about 15-25 minutes. Or microwave at 50% power for 1 min.