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

 

Mexi-Veggie Breakfast Sandwich
Mexi-Veggie Breakfast Sandwich
Servings
1serving
Servings
1serving
Ingredients
Servings: serving
Units:
Ingredients
Servings: serving
Units:
Instructions
  1. In a small bowl, whisk egg whites and add pepper to taste.
  2. 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.
  3. Meanwhile, toast English muffin, mash avocado with fork and spread one tablespoon (15 mL) of avocado on each half.
  4. 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.