omelet in an english muffin
(1 RATING)
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.
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prep time
25 Min
cook time
5 Min
method
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yield
5 serving(s)
Ingredients
- 1/2 cup fat-free egg substitute or egg whites
- 1/4 cup water
- 1/2 teaspoon dried basil
- 1/3 cup finely chopped fully cooked chicken
- 1/4 cup sliced green onions
- 1 ounce shredded part-skim mozzarella cheese
- 1/3 cup nonfat ranch dressing
- 1 teaspoon prepared mustard
- 5 - whole wheat english muffins, split and toasted
How To Make omelet in an english muffin
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Step 1Spray large skillet with cooking spray. Heat over medium heat.
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Step 2In small bowl, beat together egg, water, and basil. Stir in chicken and onions.
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Step 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.
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Step 4Mix together dressing and mustard. Spread over muffin halves.
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Step 5Spoon egg mixture onto half of the muffin halves. Top with remaining muffin halves.
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Step 6Individually wrap and freeze each sandwich.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Eggs
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