Poblano and egg breakfast sandwich
A spicy twist to a classic breakfast sandwich.
Shredded reduced-fat Mexican-style cheese
Thin whole wheat sandwich bread (roll)
½ small, diced (about 1/2 cup)
- 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.
- Stir All Whites and salt in a small bowl, then stir into skillet. Cook until set, then scatter with reserved peppers. Fold into quarters.
- Place bottom half of sandwich thin on a plate. Place omelet on top. Sprinkle with cheese, then top with salsa and sandwich thin top.
Yields 1 sandwich. If you happen to have some cilantro on hand, chop some and throw it in-it will add a nice fresh touch! Also, poblanos are a slightly spicy pepper, but if you want to keep it tame, use bell pepper instead.