Ingredients:

• 1/2 cup finely chopped broccoli
• 1/2 cup finely chopped red bell pepper
• 3 green onions, finely chopped
• 2 cups AllWhites® egg whites
• 1/4 cup Crystal Farms® shredded Parmesan cheese
• 1/2 teaspoon dried dillweed
• Salt and freshly ground pepper to taste
• 4 multi-grain thin sandwich rolls
• 2 tablespoons reduced-fat ranch dressing

1. Spray a nonstick 10-inch skillet with cooking spray. Heat over medium heat; add broccoli, bell pepper and onions. Cook and stir about 5 minutes or until tender.
2. Beat AllWhites egg whites, cheese, dillweed, salt and pepper together with fork. Pour into skillet over vegetables. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to bottom of skillet. Cook until eggs are set but still moist. Cut into 4 pieces.
3. Spread cut sides of sandwich rolls with dressing. Sandwich eggs between rolls.