Description
A recipe for 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
Prep/Cook Time: 15 minutes

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.

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.

Nutrition
Calculated Nutritional Values per Serving: Calories 236, Total Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 430mg, Total Carbohydrate 35g, Dietary Fiber 7g, Protein 16g

MyPyramid contributions (per serving)

Serves
Serves: 2

Variations
no information available