Smoked Mozzarella, Spinach, and Pepper Omelet Sandwiches

Ingredients

• 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
• Cooking spray
• 1 cup finely diced red bell pepper
• 3/4 cup prechopped onion
• 4 sourdough English muffins, split
• 1/2 cup (2 ounces) shredded smoked mozzarella cheese
• 1 1/2 cups bagged baby spinach leaves

Preparation

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. Add bell pepper and onion; sauté 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.
4. 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.
5. Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.