Poblano and egg breakfast sandwich
4
Points®
Total time: 12 min • Prep: 5 min • Cook: 7 min • Serves: 1 • Difficulty: Easy
Here's a spicy twist to a classic breakfast egg sandwich. If you happen to have some cilantro or other favorite herb on hand, feel free to chop some and throw it in as you're cooking the eggs—it will add a nice fresh touch! Also, poblano chiles are a slightly spicy pepper, so err on the side of too little if you're sensitive, but if you want to keep it completely tame, you can use bell pepper instead.
Ingredients
Cooking spray
2 spray(s)
Poblano pepper
½ small, diced
Egg
2 item(s), large
Table salt
1 pinch(es), or to taste
Whole wheat sandwich thins
1 item(s)
Reduced fat cheddar cheese
2 Tbsp
Salsa
1 Tbsp
Instructions
1
Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add poblano pepper and sauté until crisp-tender. Transfer peppers to a plate when done.
2
Stir eggs 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.
4
Yields 1 sandwich.
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