Healthy Breakfast Sandwich
.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| ¼ | cup |
chives
minced |
*
|
| ¼ | cup |
parsley leaves
minced |
|
| 4 | each |
english muffins
whole-wheat |
*
|
| 4 | slices |
bacon, canadian style
1/2-inch round |
*
|
| 1 | large |
beefsteak tomatoes
sliced into 1/2-inch thick slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 59 | ml |
chives
minced |
*
|
| 59 | ml |
parsley leaves
minced |
|
| 4 | each |
english muffins
whole-wheat |
*
|
| 4 | slices |
bacon, canadian style
1/2-inch round |
*
|
| 1 | large |
beefsteak tomatoes
sliced into 1/2-inch thick slices |
*
|
Directions
Crack eggs and egg whites into a bowl and whisk.
Add chives and parsley and stir to incorporate.
Spray a large nonstick skillet with cooking spray.
Ladle ¼ egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side.
Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm.
In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side.
Toast English muffin.
Fold omelet in to fit English muffin, then place omelet on 1 muffin half.
Top with a bacon slice, then tomato, then top with other muffin half.
