1/2 cup chopped bell pepper
1/2 cup chopped onion
1 teaspoon oil
6 eggs, beaten
1/4 cup Longmont Dairy Milk
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup chopped ham
8 English muffins, split and toasted

Sauté the green pepper and onion in the oil in a 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 x 9 inch baking pan sprayed with nonstick cooking spray. Sprinkle with cheese and ham. Bake at 425° for 20 minutes or until set. Let stand 10 minutes. Cut into 8 equal portions. Place 1 portion on the bottom of half of each English muffin. Top with the remaining halves. Split toasted bagels may be substituted for the English muffins.

TIP: You can prepare Omelet Sandwiches in advance and freeze for future use. To reheat, wrap each frozen sandwich in a paper towel. Microwave on medium for 3 1/2 – 4 minutes. Or, wrap in foil and bake at 350° for 20-25 minutes until heated through.