These omelet sandwiches make a fast breakfast.

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1 teaspoon canola oil

6 eggs, beaten

1/4 cup skim milk

Salt and pepper to taste

1 cup shredded sharp cheddar cheese

1 cup chopped ham

8 English muffins, split, toasted

Preheat oven to 425 degrees. Saute the green pepper and onion in the canola oil in 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 9×9-inch baking pan sprayed with nonstick cooking spray. Sprinkle with the cheese and ham. Bake for 20 minutes or until set. Let stand for 10 minutes.

Cut into eight equal portions. Place one portion on the bottom half of each English muffin. Top with the remaining halves.

Tip: You can prepare On-the-Run Omelet Sandwiches in advance and freeze for future use. To reheat, wrap each frozen sandwich in a paper towel. Microwave on medium power for 3 1/2 to 4 minutes. Serves 8.

Adapted from “Simply Colorado Too! More Nutritious Recipes for Busy People” by the Colorado Dietetic Association.