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Breakfast Omelet Sandwiches
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped tomato
2 tablespoons finely chopped onion
1/2 cup cholesterol-free egg substitute or 4 eggs
2 teaspoons freshly grated Parmesan cheese
4 slices whole grain bread
Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, green pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel. Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another. Repeat with remaining ingredients. Serves 2.
“Mother Nature clearly intended for us to get our food from the "patty" group, which includes hamburgers, fish sticks, and McNuggets- foods that have had all of their organs safely removed.”
Dave Barry
Native American crab apples remain green even when ripe, but there are some hybrids and Asian varieties that turn red, yellow and even purple when ripe. Crab apple trees produce small, very tart (acid) fruit, sometimes used to make jellies and preserves. They are also spiced and preserved whole. In the Middle Ages crab apple juice was used much like vinegar is used today.
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