Parsley-Chive Omelet Sandwich

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people

Categories: Breakfast, Eggs

Ingredients

  • nonstick cooking spray
  • 2 eggs (whites)
  • 1/8 cup chives (minced)
  • 1/4 cup parsley (minced)
  • 2 whole english muffins
  • round
  • 1 sliced tomato (beefsteak, thick slices)

Directions

  1. Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Email to a friend | Print this recipe | Back