Breakfast Sandwich
Published on Tuesday, September 29, 2009. PRINT THIS RECIPE
4 Servings
Calories - 330
Total Fat - 13 g
Protein - 25 g
Carb - 31 g
Fiber - 5 g
- 4 eggs and 4 egg whites
- 1/4 cup minced chives
- 1/4 cup minced parsley
- 4 whole-wheat English muffins
- 6 oz Fresh Mozzarella
- 1 large beefsteak tomato, 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 1/4 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. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with mozzarella slice, then tomato, then top with other muffin half.
