Veggie Omelet English Muffin Sandwich

4 Servings
10 Prep Time
20 Cook Time

These mini omelettes make eating your veggies fun.

Eggs

Ingredients

4 Thomas’® Light Multi-Grain English Muffins
1-2 tablespoons olive oil
½ cup broccoli, chopped
½ cup mushrooms, sliced
2 cups kale
4 eggs
1 small red pepper, diced
4 slices Swiss cheese
Salt and pepper, to taste

Special Tools:
4 small ramekins 4 small ramekins

Directions

1. Preheat oven to 375°F. Heat olive oil in a medium skillet over medium heat. Add kale, mushrooms and broccoli and cook for about 5 minutes.
2. Spray oven-safe ramekins with nonstick cooking spray. Crack 1 egg in each ramekin and whisk gently with a fork. Divide kale mixture among ramekins. Top with diced red peppers and bake for 10 minutes or until egg is set.
3. Toast English muffins and layer with Swiss cheese, omelettes and muffin tops. Enjoy!
Veggie Omelet English Muffin Sandwich These mini omelettes make eating your veggies fun. 4 servings 4 Thomas’® Light Multi-Grain English Muffins 1-2 tablespoons olive oil ½ cup broccoli, chopped ½ cup mushrooms, sliced 2 cups kale 4 eggs 1 small red pepper, diced 4 slices Swiss cheese Salt and pepper, to taste Special Tools: 4 small ramekins 4 small ramekins 1. Preheat oven to 375°F. Heat olive oil in a medium skillet over medium heat. Add kale, mushrooms and broccoli and cook for about 5 minutes. 2. Spray oven-safe ramekins with nonstick cooking spray. Crack 1 egg in each ramekin and whisk gently with a fork. Divide kale mixture among ramekins. Top with diced red peppers and bake for 10 minutes or until egg is set. 3. Toast English muffins and layer with Swiss cheese, omelettes and muffin tops. Enjoy! Veggie Omelet English Muffin Sandwich