Ingredients
3 large eggs1 tablespoon water1 teaspoon chicken bouillon granules1 green onion, finely chopped2 tablespoons finely chopped sweet red pepper1/4 teaspoon lemon-pepper seasoning1/2 teaspoon butter2 croissants, split4-1/2 teaspoons ranch salad dressing4 slices Canadian bacon4 slices Muenster cheese1/2 cup fresh arugula4 thin slices tomato
Preparation
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 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.
