Mexican Omelette Muffin
1/2 cup mushrooms, sliced
1/4 cup red onions, diced
1 multigrain English muffin
1 tbsp salsa
Coat a non-stick frying pan with cooking spray. Cook mushrooms and onions slowly until softened.
Scramble eggs and add to pan. Cook until just set and remove from heat. Eggs will continue to cook.
Toast a multigrain English muffin. Top with the egg and veggies and salsa.
Chef’s Notes: I like to add a few shakes of hot sauce to my salsa! How brave are you?