Low-Cholesterol Western-Omelet Sandwich

1. 1

   Slice mushrooms.

2. 2

   Dice green pepper, onion, and turkey-ham.

3. 3

   In nonstick 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook mushrooms and 1/4 teaspoon salt until any liquid evaporates and mushrooms are golden brown; remove to bowl; keep warm.

4. 4

   Reduce heat to medium.

5. 5

   In 1 more tablespoon hot salad oil, cook onion 5 minutes, stirring occasionally.

6. 6

   Stir in green pepper and cook until onion is very tender and green pepper is lightly browned, about 5 minutes longer.

7. 7

   In medium bowl, with fork, beat liquid whole eggs, 1/4 teaspoon salt, turkey-ham, and 2 tablespoons water.

8. 8

   Pour egg mixture into onion mixture in skillet.

9. 9

   Reduce heat to medium-low and cook until eggs are set around edge; with spatula, gently lift edge as it sets, tilting skillet to allow uncooked portion to run under egg mixture.

10. 10

    When egg mixture is set, remove skillet from heat.

11. 11

    Meanwhile, preheat broiler if manufacturer directs.

12. 12

    With fork, split each English muffin in half.

13. 13

    Place English muffins, cut-side up, on cookie sheet.

14. 14

    Broil English muffins until lightly browned.

15. 15

    Cut omelet into quarters.

16. 16

    On bottom half of each English muffin, place 1 quarter of omelet, folding omelet over slightly to fit.

17. 17

    Spoon sautied mushrooms over sandwiches.

18. 18

    Replace tops of muffins.

19. 19

    Arrange sandwiches on platter with cherry tomatoes.

* Per serving · 4 servings · Values may vary.