Mexican scrambled egg sandwiches
6 large egg(s)
4 item(s), large
3 Tbsp, sliced
2 Tbsp, fresh, chopped
⅛ tsp, freshly ground
Fat free salsa
¾ cup(s), chunky variety
Toasted wheat English muffin(s)
- Coat a large skillet with cooking spray; place over medium-high heat. In a bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended; pour into skillet and scramble just until barely set, about 2 1/2 minutes (egg mixture should still be slightly wet; be careful not to overcook).
- Remove from heat and gently fold in salsa.
- Place 1/6 of eggs on top of each muffin bottom. Top with muffin tops.
- Serving size: 1 sandwich