Poblano and egg breakfast sandwich
4
Points®
Total time: 12 min • Prep: 5 min • Cook: 7 min • Serves: 1 • Difficulty: Easy
A spicy twist to a classic breakfast sandwich.
Ingredients
Cooking spray
1 spray(s)
Shredded reduced-fat Mexican-style cheese
⅛ cup(s)
Thin whole wheat sandwich bread (roll)
1 item(s)
Poblano chile
½ small, diced (about 1/2 cup)
Egg whites
6 tbsp(s)
Table salt
⅛ tsp(s)
Salsa
1 tbsp(s)
Instructions
1
Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add diced poblano pepper and sauté until crisp-tender. Transfer peppers to a plate when done.
2
Stir All Whites and salt in a small bowl, then stir into skillet. Cook until set, then scatter with reserved peppers. Fold into quarters.
3
Place bottom half of sandwich thin on a plate. Place omelet on top. Sprinkle with cheese, then top with salsa and sandwich thin top.
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