Campbell's Kitchen


2
5
What's This?
Serving size 2
Prep Time
Total Time

Ingredients

vegetable cooking spray½ cup chopped fresh mushroom¼ cup chopped green pepper¼ cup chopped tomato2 Tbsp finely chopped onion½ cup cholesterol-free egg substitute2 tsp grated parmesan cheese4 slices Pepperidge Farm® Farmhouse™ 12 grain bread

Directions

1. Spray an 8-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms, pepper, tomato and onion. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Wipe out the skillet with a paper towel.

2. Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese.  Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.

Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.

More From Kitchen Daily:

Kale Butternut Squash Lentils Kale Butternut Squash Lentils
Kale Butternut Squash Lentils
Christmas-Morning Casserole Christmas-Morning Casserole
Christmas-Morning Casserole
Ham-and-Cheddar Scallion Biscuit Sandwiches Ham-and-Cheddar Scallion Biscuit Sandwiches
Ham-and-Cheddar Scallion Biscuit Sandwiches

Tags: Brunch, Sandwich, Kid-Friendly, Egg, Vegetable, Easy, Skillet

Terms of Service | Privacy Policy Corporate Site | Advertise With Us