Stovetop
Oven
Deli Meats
Portobella, Egg, and Pork Breakfast Sandwich
Feed a crowd — minus the fuss — with this protein-powerhouse sheet-pan omelette. It’s packed with ground pork, mushrooms, veggies, cottage cheese, and eggs, and slices perfectly for breakfast sandwiches. And it works just as well for lunch or dinner, when you’re not in a breakfast-food mood.
Prep:
15 minutes
Cook:
30 minutes
Serves:
6-8
Best Cuts:
Cooking Method:
Ingredients
- 2 tsp (10 mL) oil
- 8 oz (227 g) lean ground pork
- 3/4 tsp (4 mL) salt, divided
- Pepper, to taste
- 2 cups (500 mL) chopped portobella mushrooms, about 2 large (see TIPS)
- 1/4 cup (60 mL) diced onion
- 1/4 cup (60 mL) diced sweet bell pepper
- 1 cup (250 mL) lightly packed spinach, chopped
- 10 eggs
- 1 cup (250 mL) 2% cottage cheese
- 16 slices bakery-style sourdough or multi-grain bread, toasted and lightly buttered
- Sliced havarti or Swiss cheese (optional)
- Lettuce leaves and sliced tomato
Cooking Instructions
Step 1
Heat oil in a non-stick skillet; crumble in pork and season with 1/2 tsp (2 mL) salt and pepper to taste. Add mushrooms, onion, and bell pepper; cook until browned. Stir in spinach; set aside to cool.
Step 2
Preheat oven to 350°F (180°C). Coat a 10- x 15-inch (25- x 38-cm) rimmed baking sheet with non-stick spray; top with a piece of parchment paper. Spray paper as well.
Step 3
In a large bowl, whisk eggs with remaining salt until broken up; mix in cottage cheese and cooled pork mixture.
Step 4
Pull the centre oven rack partially out of oven. Place baking sheet on rack and carefully pour egg mixture onto baking sheet, spreading mixture evenly with a spatula.
Step 5
Bake for 20 minutes or until eggs are set. Let stand for at least 5 minutes. Cut the omelette to fit the size of toasted bread and top with sliced cheese, if using, lettuce, and tomatoes. Close with remaining bread.
Nutrition per serving (1 sandwich or 1/8 recipe): 440 calories, 24 g protein, 21 g fat, 38 g carbohydrate, 3 g fibre, 6 g sugars, 770 mg sodium.
Using a spoon, scrape the gills from the portobello mushrooms before chopping.
Store leftover omelette in the refrigerator for up to 4 days. Reheat the omelette in the microwave for 1 to 2 minutes before adding to toast.
Skip the toast and serve the omelette with a fruit salad or leafy green salad for a Sunday brunch.
