Source: Campbell's Recipes

Breakfast Omelet Sandwiches
Here's a hearty and tasty breakfast idea.  You can make a savory vegetable omelet even better by sandwiching it in between slices of whole grain bread.
Serves: 2 servings
Prep Time: 25 minutes
Cook Time: 20 minutes


Vegetable cooking spray
1/2 cup chopped fresh mushroom
1/4 cup chopped green pepper
1/4 cup chopped tomato
2 tablespoons finely chopped onion
1/2 cup cholesterol-free egg substitute
2 teaspoons freshly Grated Parmesan cheese
4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread

Spray an 8-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms, pepper, tomato and onion. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Wipe out the skillet with a paper towel.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese.  Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.
Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.

Nutritional Values per Serving using Pepperidge Farm Farmhouse 12 Grain Bread: Calories 319, Total Fat 7g, Saturated Fat 1g, Cholesterol 2mg, Sodium 506mg, Total Carbohydrate 46g, Dietary Fiber 7g, Protein 17g, Vitamin A 10%DV, Vitamin C 16%DV, Calcium 10%DV, Iron 21%DV