We are doing a kinda "breakfast for dinner" type thing this evening. I found these sandwiches on the Cooking Light (myrecipes.com) website, and I thought they would help fill my vegetarian requirement for the week quite nicely. The original recipe calls for smoked mozzarella, but I don't have any on hand. Instead, I think I will substitute smoked Gouda; which should give me a similar flavor. Steamed veggies and baked potatoes will round out our meal. I love breakfast for dinner, so I am looking forward to these easy and nutritious egg sandwiches.
Smoked Gouda, Spinach, & Pepper Omelet Sandwiches
Adapted From: Michele Powers, Cooking Light, JULY 2005; myrecipes.com
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large egg whites
3 large eggs
Dash of hot pepper sauce
1 cup finely diced red bell pepper
3/4 cup onion, diced
4 sourdough English muffins, split
1/2 cup (2 ounces) shredded smoked Gouda cheese
1 1/2 cups bagged baby spinach leaves
Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; saute 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.
Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.
Yield: 4 servings (serving size: 1 sandwich)
Calories:295 (28% from fat)
Fat:9g (sat 3.6g,mono 1.6g,poly 1.1g)
These were good, but nothing spectacular. They were filling and yummy, but not anything truly noteworthy...pretty much just an egg and veggie sandwich. They would still make a great breakfast; but I felt these sandwiches were just a little to lackluster to be featured as the star of dinner. The husband did have one good note to mention: the cheese needed to be a little more flavorful. Maybe a smoked provolone would have been a better cheese choice. The Gouda was fine, but just a little too subtle for our taste buds. I think a sharper, more pungent flavor would have amped up these sammies a bit. I don't think I will make them again for our main meal, but they will be appearing on our breakfast table in the future.
I had the leftover omelet yesterday for lunch on a wheat sandwich thin, with spinach leaves and 2 Tablespoons of red pepper hummus (I skipped the cheese all together). This version was much better than the original, and one I would consider making again for a lunch or dinner. I swear, I think hummus makes everything better!!!