Omelette-stuffed Croissant

Best Foods


  • 2 tablespoons hellmann's or best foods real mayonnaise
  • 2 large eggs
  • 1/4 cup red bell pepper (finely chopped)
  • 1 tablespoon red onion (finely chopped)
  • 1 slice prosciutto ham (about 1 oz., optional)
  • 1 tablespoon country crock spread
  • 1 croissant (large, split lengthwise)
  • 1/4 cup watercress (fresh, or baby spinach, stems removed, optional)


  1. Beat Hellmann's® or Best Foods® Real Mayonnaise with eggs in small bowl. Stir in red pepper and onion. Season, if desired, with ground black pepper.
  2. Melt Spread in 12-inch nonstick skillet over medium-low heat and cook egg mixture 4 minutes (do not stir). Reduce heat to low and cook covered 4 minutes or until eggs are set. Fold over each side.
  3. Arrange omelette on croissant, then top with prosciutto and watercress.
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