Poblano and Egg Breakfast Sandwich

4
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)

WW Reduced fat shredded Mexican style blend cheese

cup(s)

thin whole wheat sandwich bread (roll)

1 item(s)

poblano chile

½ small, diced (about 1/2 cup)

egg white(s)

6 Tbsp

table salt

tsp

salsa sauce

1 Tbsp

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.

Notes

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.

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