Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches

Ingredients

• 1.5 cups bagged baby spinach leaves 
• 0.3 teaspoon pepper black freshly ground
• 6 large egg whites 
• 3 large eggs 
• 2 tablespoons milk fat-free
• 0.8 cup prechopped onion 
• 1 Dash pepper sauce hot
• 1 cup bell pepper diced red finely
• 0.3 teaspoon salt 
• 2 ounces mozzarella cheese smoked shredded
• 4  sourdough muffins split english

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• aluminum foil
• broiler
• spatula

Directions

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. Coat pan with cooking spray.
4. Add bell pepper and onion; saut 4 minutes or until tender. Reduce heat to medium.
5. 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.
6. Arrange muffin halves in a single layer on a baking sheet.
7. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
8. Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.