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.

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

Calculated Nutritional Values per Serving:
Calories: 236 Total Fat: 3g
Cholesterol: 1mg Protein: 16g
Carbohydrates: 35g Sodium: 430mg
Source
Campbell's Center for Nutrition & Wellness

Related Content
Soup Up Your Diet

Posted in: Breakfast