Goat Cheese & Veggie English Muffin

1 Servings
10 Prep Time
10 Cook Time

Yummy omelette ingredients piled between Nooks & Crannies® perfection.

Spinach
 

Ingredients

1 Thomas’® Original English Muffin, toasted
1 tablespoon butter
1 large egg
Salt and pepper, to taste
1–2 tablespoons extra virgin olive oil
3–4 baby portabella mushrooms, sliced
1 large handful baby spinach
1–2 teaspoons Goat cheese
1 small red pepper, thinly sliced

Directions

1. In a small skillet, melt the butter over medium heat. Whisk egg with salt and pepper in a small bowl, then add to skillet and scramble until cooked through.
2. In another small skillet, add olive oil and cook the sliced mushrooms until golden brown. When the mushrooms are almost done, add the spinach and cook until wilted.
3. Spread Goat cheese on muffin base and layer with, egg, spinach and mushroom mixture and red pepper slivers. Cap with muffin top and dig in.
Goat Cheese & Veggie English Muffin Yummy omelette ingredients piled between Nooks & Crannies® perfection. 1 servings 1 Thomas’® Original English Muffin, toasted
1 tablespoon butter
1 large egg
Salt and pepper, to taste
1–2 tablespoons extra virgin olive oil
3–4 baby portabella mushrooms, sliced
1 large handful baby spinach
1–2 teaspoons Goat cheese
1 small red pepper, thinly sliced
1. In a small skillet, melt the butter over medium heat. Whisk egg with salt and pepper in a small bowl, then add to skillet and scramble until cooked through. 2. In another small skillet, add olive oil and cook the sliced mushrooms until golden brown. When the mushrooms are almost done, add the spinach and cook until wilted. 3. Spread Goat cheese on muffin base and layer with, egg, spinach and mushroom mixture and red pepper slivers. Cap with muffin top and dig in. Goat Cheese & Veggie English Muffin