Ingredients Jump to Instructions ↓

  1. 1 English muffins - split

  2. 1/4 cup 59ml Tomato sauce

  3. 1 tablespoon 15ml Butter

  4. 1/2 cup 118ml Mushrooms - sliced

  5. 1/3 cup 48g / 1.7oz Green pepper - chopped

  6. 4 Eggs

  7. 2 tablespoons 30ml Skim milk

  8. 1 Salt

  9. 1 Pepper

  10. 1/4 cup 36g / 1 1/3oz Fat-free mozzarella cheese - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Per serving: 153.9 cals; 8.2g fat; 3.4g sat fat; 224mg chol; 10g carb; 0.5g fiber; 9.6g protein; 347mg 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. Posted to: MasterCookFormatting WW Pointed by Mary []10/28/00


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