Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches

• 2 tablespoons milk fat free
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 6 large egg whites
• 3 large eggs
• 1 dash red hot pepper sauce
• 1 x nonstick cooking spray as needed
• 1 cup sweet red bell peppers finely diced
• 3/4 cup onions prechopped
• 4 each sourdough English muffins, split
• 1/2 cup smoked mozzarella cheese shredded
• 1 1/2 cups baby spinach leaves

1. Preheat broiler.
2. Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
3. Heat a large nonstick skillet over medium-high heat.
4. Coat pan with cooking spray.
5. Add bell pepper and onion; saute 4 minutes or until tender.
6. Reduce heat to medium.
7. Pour egg mixture into pan; let egg mixture set slightly.
8. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion.
9. Cook 3 minutes.
10. Wrap handle of pan with foil; place pan under broiler.
11. Broil 1 minute or until set and lightly browned.
12. Arrange muffin halves in a single layer on a baking sheet.
13. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
14. Divide omelet into 4 portions; place 1 portion on bottom half of each muffin.
15. Top evenly with spinach leaves; top with remaining muffin halves.

milk, salt, black pepper, egg whites, eggs, red hot pepper sauce, nonstick cooking spray, sweet red bell peppers, onions, muffins, mozzarella cheese, baby spinach

Taken from recipeland.com/recipe/v/smoked-mozzarella-spinach-peppe-48699 (may not work)