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Pepperidge Farm® Breakfast Omelet Sandwiches


1/2 cup chopped fresh mushrooms

1/4 cup chopped green pepper

1/4 cup chopped tomato

2 tbsp. finely chopped onion

1/2 cup cholesterol-free egg substitute

2 tsp. freshly grated Parmesan cheese

4 slices Pepperidge Farm® 9 Grain
Natural whole Grain Bread

back home

Prep/Cook Time: 15 min.
Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel.

Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half cooked vegetables.  Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another read slice. Repeat with remaining ingredients. Serves 2.

Campbell’s Kitchen Recipe Courtesy of Campbell Soup Company, Camden, NJ

Nutrition Info: Cals 236, Total Fat 3g, Sat Fat 0g, Chol 1mg, Sodium 430mg, Fiber 7g, Carbs 35g, Pro 16g, Vitamin A 20%DV, Vitamin C 37%DV, Calcium 13%DV, Iron 16%DV