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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make the sandwiches downright healthy by using alfalfa sprouts, purchased egg substitute, and slices of whole grain bread. Ingredients:
1 large egg |
2 large egg whites |
2 tablespoons nonfat mayonnaise |
1 teaspoon dijon mustard |
1 tablespoon canned sliced ripe olives, drained |
1 tablespoon thinly sliced green onion, including green tops |
salt and pepper |
2 slices (about 2 oz. total) whole-wheat or 7-grain bread |
1/2 cup (3/4 oz.) alfalfa sprouts |
Directions:
1. With a fork, beat egg, egg whites, and 1 tablespoon water to blend.
2. Set a 6- to 8-inch nonstick frying pan over medium heat. When the pan is hot, add the egg mixture. As mixture sets, use a wide spatula to lift up the cooked portion and let liquid flow underneath until the eggs are cooked as you like.
3. Pour cooked eggs into a bowl and break into bite-size pieces with a fork. Let stand to cool slightly.
4. Mix mayonnaise, mustard, olives, and onion. Add mixture to eggs and mix. Add salt and pepper to taste.
5. Spoon egg salad evenly over a bread slice. Top with alfalfa sprouts and the remaining slice of bread.
6. Note: If you use purchased egg substitute (1/2 cup) skip step 1.
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