English Muffin Breakfast Sandwich

4 whole wheat english muffins
4 slices tomato (optional)
4 lettuce leaves (optional)
4 slices of cheese (optional)
8 ounces egg beaters
1/4 cup mayonnaise
1/2 teaspoon mustard

In an 8 inch skillet, spray with non stick buttered flavored cooking spray. Pour in egg beaters and cook over very low heat for 10 minutes, until set.

While the egg is cooking, combine the mayonnaise and mustard. Toast english muffins and spread mayonnaise mixture on the english muffins. Add, lettuce, tomato and cheese to english muffins. Use one quarter of the egg per english muffin pair.

Note: Depending on brands used, this can be done under 200 calories per serving.