Veggie & Cheese Omelet Sandwich

Makes 4 sandwiches
Prep Time: 10 min
Cooking Time: 3 min

Ingredients:

• 4 - English muffins, split, toasted
• 2 - Tablespoons butter
• 1/2 - cup sliced fresh mushrooms
• 1/4 - cup chopped green bell pepper
• 4 - Eggs, beaten
• 1/4 - teaspoon salt
• 1/4 - teaspoon pepper
• 4 - slices Canadian bacon, if desired
• 4 - slices (3/4-ounce) Deli American Cheese
• 4 - slices tomato (1/4-inch)

Directions:

1. Spread cut-sides of English muffins with about 1/2 teaspoon butter; set aside.
2. Melt remaining butter in 10-inch nonstick skillet until sizzling. Add mushrooms and green pepper.
3. Cook over medium heat for 2 to 3 minutes or until vegetables are crisply tender. Add eggs, salt and pepper. Continue cooking, lifting slightly with spatula to allow uncooked portion to flow underneath, until omelet is set , about 3 to 4 minutes.
4. Gently fold omelet in half. Cut into 4 pieces.

To assemble each sandwich, layer bottom half of 1 English muffin with 1 slice Canadian bacon, if desired, 1/4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin. Serve immediately.

Alan's Kitchen Tip:

To make these sandwiches ultra-convenient, assemble them the night before, omitting the sliced tomato. Wrap each sandwich in plastic food wrap. In the morning, place sandwich on microwave-safe plate; microwave on HIGH for 1 minute or until heated through. Then add the sliced tomato -- and you're on your way!

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