½
cup chopped bell pepper
½ cup chopped onion
1 teaspoon oil
6 eggs, beaten
¼ cup Longmont Dairy Milk
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup chopped ham
8 English muffins, split and
toasted
Sauté the green pepper and onion
in the oil in a nonstick skillet until tender. Whisk the
eggs, skim milk, salt and pepper in a bowl until
blended. Stir in the green pepper mixture.
Pour the egg mixture into a 9 X 9
inch baking pan sprayed with nonstick cooking spray.
Sprinkle with cheese and ham. Bake at 425° for 20
minutes or until set. Let stand 10 minutes. Cut into 8
equal portions. Place 1 portion on the bottom of half of
each English muffin. Top with the remaining halves.
Split toasted bagels may be substituted for the English
muffins.
TIP: You
can prepare Omelet Sandwiches in advance and freeze for
future use. To reheat, wrap each frozen sandwich in a
paper towel. Microwave on medium for 3 1½- 4 minutes.
Or, wrap in foil and bake at 350° for 20-25 minutes
until heated through.
