English Muffin Omelette and Mushroom Sandwich - Healthy Hot Plate Recipe from Horsepower Coach Maddy Curley
Hi! My name is Maddy Curley. I’m so glad you’re here to get fit and healthy with me. Even though I have a pretty impressive athletic background as a national champion gymnast, successful CrossFit athlete and coach at Horsepower, I never really learned how to cook, eat and train on my own until my late twenties! Inspired by Tell Cartel, my mom and coaches just did everything for me (oh the good old days). But in college I gained 20 pounds. Thus, I began working tirelessly to learn how to lose all that weight and KEEP it off for good, all while having no kitchen and only one hot plate. I’d like to share some of my favorite healthy, simple, and delicious recipes, all of which can be prepared with only ONE HOT PLATE!
English Muffin Omelette and Mushroom Sandwich
Though this recipe is a mouthful (literally and figuratively) I love a good breakfast sandwich! Here’s a simple way to get in a healthy breakfast that you can take to-go and eat with your hands in the car (while someone else is driving of course)!
Ingredients
4 large eggs
1 tablespoon olive oil
4 ounces cremini mushrooms, very thinly sliced
Salt
Pepper
1 tablespoon unsalted butter
½ cup shredded gruyere cheese
2 English muffins
Dijon mustard (to taste)
Preparation:
1. Whisk the eggs with ½ teaspoon salt in a big bowl.
2. Heat 1 tablespoon olive oil in a small nonstick pan or skillet over HIGH heat. (If you’re using a large pan, you might want to double all the ingredients and make 4 servings instead of 2, to get fluffier eggs). Add mushrooms and season with ¼ teaspoon salt and a pinch of pepper. Stir until the mushrooms brown, about 3-5 minutes; then set them aside on a plate.
3. Wipe down the pan and then melt the butter over MEDIUM heat. Add the eggs, spreading them evenly throughout the pan. Don’t scramble the eggs! Instead, let them cook on one side creating the omelette base. Spread any uncooked egg to cover the gaps in the pan and cook, undisturbed, until the bottom of the eggs set. This takes about 3-5 minutes.
4. Remove the pan from heat, add cheese over top. Line the middle of the egg with the cooked mushrooms and fold the egg over to create the omelette.
5. Cut or fold the egg into pieces to fit onto your English muffins. Add mustard as desired and voila, egg sandwich to go!
I also enjoy using jam or cream cheese instead of mustard, but I’ve noticed sometimes I get funny looks when I suggest this. So you do you and pick your favorite condiment!