Mexi-Veggie Breakfast Sandwich
Servings
1serving
Servings
1serving
Ingredients
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.