omelet in an english muffin
(1 rating)
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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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(1 rating)
yield
5 serving(s)
prep time
25 Min
cook time
5 Min
Ingredients For omelet in an english muffin
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1/2 cfat-free egg substitute or egg whites
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1/4 cwater
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1/2 tspdried basil
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1/3 cfinely chopped fully cooked chicken
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1/4 csliced green onions
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1 ozshredded part-skim mozzarella cheese
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1/3 cnonfat ranch dressing
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1 tspprepared mustard
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5whole wheat english muffins, split and toasted
How To Make omelet in an english muffin
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1Spray large skillet with cooking spray. Heat over medium heat.
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2In small bowl, beat together egg, water, and basil. Stir in chicken and onions.
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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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4Mix together dressing and mustard. Spread over muffin halves.
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5Spoon egg mixture onto half of the muffin halves. Top with remaining muffin halves.
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6Individually wrap and freeze each sandwich.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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