Veggie & Cheese Omelet Sandwich

• 4 English muffins, split, toasted
• 3 tablespoons Land O Lakes Butter
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green bell pepper
• 4 Land O Lakes Eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices Canadian bacon, if desired
• 4 (3/4-ounce) slices Land O Lakes Deli American
• 4 (1/4-inch) slices tomato

1. Spread each cut-side of English muffins with about 1/2 teaspoon butter; set aside.
2. Melt remaining butter in 10-inch nonstick skillet until sizzling; add mushrooms and green pepper.
3. Cook over medium heat 2-3 minutes or until vegetables are crisply tender.
4. Add eggs, salt and pepper.
5. Continue cooking, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set.
6. Gently fold omelet in half.
7. Cut into 4 pieces.
8. Layer bottom half of 1 English muffin with 1 slice Canadian bacon, if desired, 1/4 omelet, 1 slice cheese, 1 slice tomato and top half of muffin.
9. Serve immediately.

muffins, butter, mushrooms, green bell pepper, o lakes eggs, salt, pepper, bacon, tomato

Taken from www.landolakes.com/recipe/1118/veggie-cheese-omelet-sandwich (may not work)