Poblano and Egg Breakfast Sandwich
- Total Time
A spicy twist to a classic breakfast sandwich.
cooking spray1 spray(s)
thin whole wheat sandwich bread (roll)1 item(s)
poblano chile½ small, diced (about 1/2 cup)
egg white(s)6 Tbsp
table salt⅛ tsp
WeightWatchers Reduced fat Mexican style blend shredded cheese⅛ cup(s)
salsa sauce1 Tbsp
- 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.