Veggie Omelette Muffins Recipe

Serves 2

5 Points® per serving

Ingredients

50 g mushrooms, sliced 3 eggs
2 wholemeal English muffins
½ beef tomato, cut into 2 thick slices
½ small onion, finely chopped
½ green pepper, deseeded and finely chopped
2 tbsp Tomato sauce
1 tbsp fresh flat-leaf parsley, chopped
½ tsp vegetable oil
Calorie-controlled cooking spray

Method

Step 1: Preheat the snack maker.
Step 2: Cook the onion, pepper and mushrooms in batches for approx. 5 minutes, stirring occasionally until the vegetables have softened. Transfer to a bowl and set aside.
Step 3: In a medium bowl, beat the eggs with the parsley, season and set aside.
Step 4: Mist the snack maker with the cooking spray.
Step 5: Pour the egg into the snack maker and cook for approx. 4 minutes, until golden; do not overfill the well. Top the egg with half of the vegetable mixture and cook for a further minute. Transfer to a plate and cover to keep warm. Repeat with the remaining egg and vegetable mixture.
Step 6: Slice the English muffins in half and toast. Spread the tomato sauce over the base of each muffin, layer the tomatoes and omelette and top with the other half of the English muffin