Healthy Egg White Scramble Sandwich Recipe
Daily Value: 14%
Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||76µg||19%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Because you can't eat bacon, egg, and cheese biscuits all the time, here is a healthy breakfast sandwich alternative.
- 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
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 DetailsServings: 2
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