Omelet Croissants

from the August/September 2009 issue of Taste of Home

Prep/Total time: 30 min
Yield: 2 servings

3 eggs
1 Tbsp water
1 tsp. chicken bouillon granules
1 green onion, finely chopped
2 Tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp. butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup fresh arugula
4 thin slices tomato

In a small bowl, whisk the eggs, water & 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 twoard 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.

**I haven't tried this one yet, but it sounds tasty!