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1
Slice mushrooms.
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2
Dice green pepper, onion, and turkey-ham.
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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.
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4
Reduce heat to medium.
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5
In 1 more tablespoon hot salad oil, cook onion 5 minutes, stirring occasionally.
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6
Stir in green pepper and cook until onion is very tender and green pepper is lightly browned, about 5 minutes longer.
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7
In medium bowl, with fork, beat liquid whole eggs, 1/4 teaspoon salt, turkey-ham, and 2 tablespoons water.
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8
Pour egg mixture into onion mixture in skillet.
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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.
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10
When egg mixture is set, remove skillet from heat.
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11
Meanwhile, preheat broiler if manufacturer directs.
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12
With fork, split each English muffin in half.
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13
Place English muffins, cut-side up, on cookie sheet.
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14
Broil English muffins until lightly browned.
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15
Cut omelet into quarters.
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16
On bottom half of each English muffin, place 1 quarter of omelet, folding omelet over slightly to fit.
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17
Spoon sautied mushrooms over sandwiches.
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18
Replace tops of muffins.
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19
Arrange sandwiches on platter with cherry tomatoes.
