OMELET IN AN ENGLISH MUFFIN
By
Roda Laser
@Roda
1
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.
This is a Prevention recipe.
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
How to Make OMELET IN AN ENGLISH MUFFIN
- 1Spray large skillet with cooking spray. Heat over medium heat.
- 2In small bowl, beat together egg, water, and basil. Stir in chicken and onions.
- 3Pour 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.
- 4Mix together dressing and mustard. Spread over muffin halves.
- 5Spoon egg mixture onto half of the muffin halves. Top with remaining muffin halves.
- 6Individually wrap and freeze each sandwich.
- 7To 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.
About OMELET IN AN ENGLISH MUFFIN
Course/Dish: Eggs
