BREAKFAST WEEK: OMELET CROISSANTS | Tri-City Herald

This week we'll share diverse ideas for breakfast fare. This recipe was originally printed in Taste of Home magazine.

INGREDIENTS

3 eggs

1 tablespoon water

1 teaspoon chicken bouillon granules

1 green onion, finely chopped

2 tablespoons finely chopped sweet red pepper

1/4teaspoon lemon-pepper seasoning

1/2teaspoon butter

2 croissants, split

4 1/2 teaspoons ranch dressing

4 slices Canadian bacon

4 slices Muenster cheese

1/2cup fresh arugula

4 thin slices tomato

DIRECTIONS

In a small bowl, whisk the eggs, water and bouillon. Set aside.

In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon pepper in butter until tender.

Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.

Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.

Cook on a panini maker or indoor grill for 2 to 4 minutes or until cheese is melted.