Recipe courtesy of Ellie Krieger
Healthy Breakfast Sandwich
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings, (1 serving equals 1 sandwich)
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- Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 13 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 245 milligrams
- Sodium
- 920 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 25 grams
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings, (1 serving equals 1 sandwich)
-
- Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 13 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 245 milligrams
- Sodium
- 920 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 25 grams
Ingredients
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Directions
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18m
Easy
CLASS
- 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. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.
Cook’s Note
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc
