Poblano and Egg 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.