Veggie & Cheese Omelet Sandwich

Veggie & Cheese Omelet Sandwich

Here’s an easy to make, grab-it-and-run, sandwich full of flavor.

10 min. prep time
4 sandwiches
000 Ratings


4 English muffins, split, toasted
3 tablespoons Land O Lakes® Butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices Canadian bacon, if desired
4 (1/4-inch) slices tomato


Spread each cut-side of English muffins with about 1/2 teaspoon butter; set aside.

Melt remaining butter in 10-inch nonstick skillet until sizzling; add mushrooms and green pepper. Cook over medium heat until vegetables are crisply tender (2 to 3 minutes). Add eggs, salt and pepper. Continue cooking, lifting slightly with spatula to allow uncooked portion to flow underneath, until omelet is set (3 to 4 minutes). 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.

Recipe 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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Nutrition Facts (1 sandwich)

Calories: 300

Fat: 19g

Cholesterol: 245mg

Sodium: 620mg

Carbohydrates: 19g

Dietary Fiber: 3g

Protein: 15g

Recipe #12819©2003Land O'Lakes, Inc.

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