Healthy Egg White Scramble Sandwich Recipe


Nutrition

Cal/Serving: 288
Daily Value: 14%
Servings: 2

Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat17g27%
Saturated4g22%
Trans0g0%
Carbs15g5%
Fiber3g12%
Sugars4g0%
Protein18g35%
Cholesterol372mg124%
Sodium306mg13%
Calcium102mg10%
Magnesium48mg12%
Potassium416mg12%
Iron3mg16%
Zinc2mg14%
Phosphorus292mg42%
Vitamin A716IU14%
Vitamin C9mg16%
Thiamin (B1)0mg12%
Riboflavin (B2)1mg37%
Niacin (B3)2mg11%
Vitamin B60mg17%
Folic Acid (B9)76µg19%
Vitamin B121µg15%
Vitamin D2µg1%
Vitamin E2mg11%
Vitamin K11µg14%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Healthy Egg White Scramble Sandwich
Maryse Chevriere

Because you can't eat bacon, egg, and cheese biscuits all the time, here is a healthy breakfast sandwich alternative.

Click here to see 8 Healthy Breakfast Options.

3.5
Ratings12

INGREDIENTS

  • ½ cup button mushrooms, sliced
  • ½ zucchini, halved and sliced into half moons (about ½ cup)
  • 1 tablespoon olive oil
  • Whites from 4 eggs
  • Salt and pepper, to taste
  • 6-8 dashes of Tabasco sauce
  • 2 slices whole wheat bread, toasted

DIRECTIONS

Sauté the mushrooms and zucchini with olive oil in a small pan over medium-low heat. Once cooked, about 5 minutes (you want them to still retain a little firmness), transfer to a paper towel-lined plate to help soak up the liquid released from the mushrooms.

In a small bowl, beat the egg whites well and season with a little salt (not too much!) and pepper. In the same small pan over medium-low heat, cook the egg whites, scrambling them with a spatula. When the eggs are almost ready, about 5-6 minutes, mix the vegetables back in and add the Tabasco sauce. Remove from the heat.

Divide the scramble over 2 pieces of prepared toast and serve.

 

Recipe Details

Servings: 2

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