Ingredients:
3 eggs
1 tablespoon water
1 teaspoon chicken bouillon granules
1 green onion, finely chopped
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon butter
2 croissants, split
4-1/2 teaspoons ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup 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 2-4 minutes or until cheese is melted.
Comments:
The picture above is Adam's - no tomato. Here's mine - with tomato, no spinach:
Yeah, I subbed spinach for the arugula since that's what I had here and we (well, ok, Adam) like it better. Also swapped Canadian for regular bacon and ranch dressing for mayo. I can't make an omelet to save my life. Once again I ended up scrambled eggs. There must be a secret I don't know...
Anyway, overall, good recipe. Adam was confused as to why you'd use croissants and then smoosh them in a panini press. He has a point, but the flaky texture is still present, although in a smooshed capacity.
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