OMELET IN AN ENGLISH MUFFIN

Name: OMELET IN AN ENGLISH MUFFIN
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 5
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

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By Roda Laser
@Roda

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

25 Min

Cook:

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
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How to Make OMELET IN AN ENGLISH MUFFIN

Step-by-Step

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.