Vegetable Omelette English Muffin

By David F – Port Dover, ON
Vegetable Omelette English Muffin
  • Prep Time: 4
  • Total Time: 9
  • Servings: 2

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About this Recipe

A healthy breakfast sandwich idea to serve on meatless Mondays.


2 Whole Grains Dempster's English muffins
2 eggs
1 green onion, chopped
1/4 cup red bell pepper, diced
4 tbsp low fat mayonnaise
1 tbsp vegetable oil
1/5 tsp black pepper


Toast the English muffins. Spread 1 tbsp. of mayo on all 4 halves. Dice pepper and chop green onions.

In a small bowl, whisk eggs. Stir in pepper, green onion and bell pepper. In a small fry pan, heat oil and pour the omelette mixture. Cook for about 2 - 3 minutes on medium high. Once the egg has set on top, carefully flip one half over to form omelette. Cook for another minute or so until cook to your liking. Place on a cutting board and cut omelette in half. Place one half of omelette on bottom half of muffin and cover with the top to form your sandwich. Do the same with the other muffin and enjoy!

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