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Denver Omelet Sandwiches
EatingWell Test Kitchen
“This egg sandwich recipe with flavorful Canadian bacon and crunchy bell pepper is a perfect healthy breakfast-for-dinner candidate. For an evening meal, serve with roasted potatoes and a tomato salad. For breakfast, just add a cup of coffee or tea and you're good to go.”
4 whole-wheat English muffins, split
4 slices Canadian bacon
1 cup shredded extra-sharp Cheddar cheese
4 large eggs
⅛ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped green bell pepper
1Position rack in upper third of oven; preheat broiler. Coat a large rimmed baking sheet with cooking spray.
2Place English muffins split-side-up on one side of the baking sheet and place Canadian bacon on the other side. Broil until the bacon is hot and the muffins are toasted, about 2 minutes. Divide cheese among 4 muffin halves. Turn the broiler off and return the baking sheet to the oven to melt the cheese and keep warm.
3Whisk eggs, salt and pepper in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Spread the vegetables evenly in the pan and pour in the eggs. Reduce heat to medium and cook without stirring, but lifting the edges to let uncooked egg from the middle flow underneath, until the bottom is set, about 2 minutes. Cover and cook until the eggs are fully set, 2 to 4 minutes more.
4Fold the omelet in half and slide onto a cutting board. Cut into quarters. Assemble each sandwich with one cheesy muffin half, a slice of bacon, a quarter of the omelet and a remaining muffin half.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.