Breakfast & Brunch
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Breakfast Omelet Sandwiches

Ingredients
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped tomato
  • 2 tablespoons finely chopped onion
  • 1/2 cup cholesterol-free egg substitute
  • 2 teaspoons freshly grated Parmesan cheese
  • 4 slices Pepperidge Farm 9 Grain Natural Whole Grain Bread

Preparation
    1. Prep/Cook Time: 15 minutes
    2. SPRAY nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, green pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel.
    3. SPRAY nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another. Repeat with remaining ingredients.

Calculated Nutritional Values per Serving:

Calories: 236     Total Fat: 3g
Cholesterol: 1mg     Protein: 16g
Carbohydrates: 35g     Sodium: 430mg

Serves
Serves: 2

Notes, Tips & Suggestions
MyPyramid contributions (per serving)
  • Vegetables: 1 1/2 cups
  • Whole Grains: 2-ounce equivalent
  • Meats & Beans: 2-ounce equivalent

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