Denver Omelet Sandwich

Heat olive oil over medium-high heat in 10-inch nonstick skillet. Add mushrooms, onion and green pepper. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add Canadian bacon strips. Cook 1 to 2 minutes or until heated through. Remove vegetable mixture from skillet.

Spray 10-inch skillet with nonstick cooking spray. Heat over medium heat. Add 1 cup Better'n Eggs. As Better'n Eggs start to set use spatula to lift edge of cooked Better'n Eggs letting uncooked portion flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Top one side of cooked Better'n Eggs with one-half of vegetable mixture; fold other half of Better'n Eggs over filling. Invert omelet onto plate; cut omelet in half.

Repeat step two spraying skillet with nonstick cooking spray and cook remaining 1 cup eggs and vegetable mixture.

Meanwhile, toast rye bread in toaster. Serve each half of omelet inside 2 pieces of toasted bread.