|My Healthy Egg Sandwich|
Instead of separating the whites from yolks I bought a carton of egg whites from the grocery store. I was happy to see the ingredient list on the carton: egg whites. There were no additives and no preservatives. Yay!
This egg sandwich recipe contains 297 calories and 14 grams of fat, making it a smart option for breakfast or lunch. It is so simple, but tasty enough to feel like a treat.
Healthy Egg Sandwich
- 1 teaspoon canola oil
- 2 egg whites
- 1 tablespoon chopped onion
- 1 tablespoon chopped bell pepper
- 1/2 jalapeno pepper, chopped
- 1 whole grain sandwich thin
- salt and pepper to taste
Heat the oil in a 8 inch non-stick skillet over medium heat. Add the onion and peppers, salt and pepper, cooking until the vegetables soften. Pour the egg whites into the pan.
|The Egg Whites Begin to Set Quickly|
Pull the eggs whites to the center, distributing the liquid as the egg starts to set. Cover the pan to assist the setting of the egg. After a couple of minutes, when the egg has mostly set, but the top is still glossy, add the cheese. Cover the pan for another minute.
|A Little Cheese Adds Big Flavor|
Using a heat proof spatula, flip one half of the egg mixture over onto the other half, like an omelet. I like to have a little color on my egg.
|Folding Over the Egg Helps to Melt the Cheese|
Place the egg onto the sandwich thin. Cover with the top of the bun. If you let your sandwich sit a minute before eating, the cheese will melt and be gooey.
|Healthy, but Tasty|
That's just how I like it.
Get the printable healthy egg sandwich recipe.