Wake up to the best of tastes with this omelette-pizza hybrid. Add half a grapefruit or glass of juice to make the meal nutritionally complete. If desired, add a pinch of dried oregano to the egg mixture.
Ingredients
- 2 English muffins, split
- 1/4 cup (50 mL) tomato sauce
- 1 tbsp (15 mL) butter
- 1/2 cup (125 mL) sliced mushrooms
- 1/3 cup (75 mL) chopped sweet green pepper
- 4 eggs
- 2 tbsp (25 mL) milk
- Pinch each salt and pepper
- 1/4 cup (50 mL) shredded mozzarella cheese
Steps
- Under broiler or in toaster oven, toast English muffins for about 1 minute or until golden. Spread each with 1 tbsp (15 mL) tomato sauce; set aside.
- In nonstick skillet, melt butter over medium heat; cook mushrooms and green pepper, stirring occasionally, for about 5 minutes or until softened.
- Whisk together eggs, milk, salt and pepper; add to pan and cook, stirring, for about 1 minute or until softly set. Spoon over muffins. Sprinkle with cheese; broil for about 1 minute or until melted.
