Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches (#2003)

Serves
Ready
4
18
Minutes
Prep
Cook
10
Minutes
8
Minutes
Categories
Sandwiches Lunch Low Fat Vegetarian
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Ingredients

  • 2 tablespoons Milk fat free
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 6 large Egg Whites
  • 3 large Eggs
  • 1 dash Red Hot Pepper Sauce
  • 1 Nonstick Cooking Spray as needed
  • 1 cup Sweet Red Bell Peppers finely diced
  • 3/4 cup Onions prechopped
  • 4 Sourdough English muffins, split
  • 1/2 cup Smoked Mozzarella Cheese shredded
  • 1 1/2 cups Baby Spinach leaves

Directions

  1. Preheat broiler.
  2. Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
  3. Heat a large nonstick skillet over medium-high heat.
  4. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender.
  5. Reduce heat to medium.
  6. Pour egg mixture into pan; let egg mixture set slightly.
  7. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion.
  8. Cook 3 minutes.
  9. Wrap handle of pan with foil; place pan under broiler.
  10. Broil 1 minute or until set and lightly browned.
  11. Arrange muffin halves in a single layer on a baking sheet.
  12. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
  13. Divide omelet into 4 portions; place 1 portion on bottom half of each muffin.
  14. Top evenly with spinach leaves; top with remaining muffin halves.
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