Spicy Breakfast Omelet Sandwich

Now this breakfast will get your motor running on a Monday! Egg substitute, fresh jalapeno, cilantro, cheese, avocado, lime-what’s not to love? I know the omelet makes more than 6 sandwiches, but I can’t resist just eating some right off the plate. This is easy, low fat, and so good. You can make the omelet the night before, store it between wax paper sheets and then just re-heat in the morning while you toast the muffins and mash avocados.

Ingredients (makes 6, with some omelet left over for munching):

Cooking spray

2 cups yolk-free egg product (egg substitute)

1/3 cup fat free half and half

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 jalapeno-seeded, deveined and finely diced

2 green onions, finely sliced

2 teaspoons fresh cilantro, chopped

2 teaspoons fresh parsley, chopped

1/3 cup shredded Monterey jack cheese

6 English Muffins, split and toasted

2 or 3 avocados, mashed (depends on how big the avocados are)

A squirt of fresh lime juice

Directions:

Spray a large skillet liberally with cooking spray. Heat pan to medium heat. In a mixing bowl, combine egg product, half and half, salt and pepper. Pour into skillet, stir briefly and then add in the jalapeno, green onions, cilantro and parsley. Stir briefly again to distribute the greens. Let cook for 12-15 minutes. You may want to cut through the center to redistribute the uncooked middle to the bottom once or twice. You want the edges to be slightly brown and to pull away when you lift them and for the omelet to be well set in the middle at this point. Slide off onto a plate and then turn over and slip back into the skillet, brown side up. Top with cheese and let cook 5 more minutes or until the cheese is melted. Remove back to the plate and cut into 6 pieces.

Spread each half of the English muffins with some mashed avocado and then place one piece of the omelet onto each bottom half of the muffins. Spritz on some fresh lime, place the top half of the muffin and dig in!