Omelette In An English Muffin
|Fat-free egg substitute||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Chopped fully cooked lean ham||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Shredded part skim mozzarella cheese||1 Ounce (1/4 Cup)|
|Nonfat ranch style dressing||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Teaspoon|
|Whole wheat english muffins||5 , split and toasted|
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium heat.
In a small bowl, beat together the egg substitute, water and basil.
Stir in the ham and onions.
Pour the egg mixture into the hot skillet and cook until it begins to set.
Using a large spoon, lift and turn the egg mixture so it cooks evenly.
Continue cooking until the egg mixture is thoroughly cooked but still glossy and moist on top.
Remove the skillet from the heat and stir in the cheese.
Set the mixture aside.
In a small bowl, stir together the dressing and mustard.
Spread the dressing mixture onto the English muffin halves.
Spoon the egg mixture onto half of the English muffin halves.
Top with the remaining English muffin halves.
To store: Individually wrap each sandwich in freezer wrap and freeze until ready