Mexi-Veggie Breakfast Sandwich
Breakfast sandwiches now figure in the frozen-food section, but they’re quick and easy to DIY. This recipe uses egg whites for a healthy spin.
Best Health magazine, October 2013; Images: Maya Visnyei
| Servings |
| 1serving |
| Servings |
| 1serving |
Ingredients
- 2 egg whites
- pinch black pepper
- 1 tsp extra virgin olive oil
- 1 tbsp onion diced
- 1 tbsp red pepper diced
- 1 tbsp tomatoes diced
- 1 whole wheat english muffin
- 2 tbsp avocado mashed
- 8 cilantro leaves
Servings: serving
Units:
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Ingredients
Servings: serving
Units:
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Instructions
- In a small bowl, whisk egg whites and add pepper to taste.
- To a small non-stick pan over medium heat, add olive oil, onion and red pepper, and sauté for 30 seconds. Add tomatoes and egg whites, and cook till set.
- Meanwhile, toast English muffin, mash avocado with fork and spread one tablespoon (15 mL) of avocado on each half.
- Turn cooked egg over in pan, fold over twice and place on toasted English muffin. Top with cilantro leaves and the other half of English muffin.
Recipe Notes
Per sandwich: 267 calories, 14 g protein, 10 g fat (2 g saturated fat), 33 g carbohydrates, 8 g fibre, 0 mg cholesterol, 434 mg sodium.
