Healthy Summer Time Or Anytime Omelet Sammiesandwiches Recipes

THE MOMLETTE - HEALTHY WEEKEND OMELETTE

Steps:

• Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
• (While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
• Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
• Crumble the 'bacon'.
• Beat the eggs with the milk.
• When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
• Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
• Place on medium low heat and cook until firm.
• If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
• Sprinkle 1/8 C of the cheese on the egg.
• Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
• Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
• Repeat for second Momlette.

HAM OMELET SANDWICH

Steps:

• In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.
• Divide the butter in half and spread on each slice (1/2 tablespoon each).
• Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.
• Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.

OMELETS WITH ROASTED VEGETABLES AND FETA

Steps:

• Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
• As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.