Looking for a satisfying quick lunch or dinner? This easy sandwich has it all - fresh garden veggies, egg whites, savory herbs and flavorful Parmesan cheese stacked on hearty multi-grain sandwich thins. 21 grams of protein and just 220 calories.
Ingredients
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1/2 cupfinely chopped broccoli
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1/2 cupfinely chopped red bell pepper
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3 green onions, finely chopped
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2 cupAllWhites® egg whites
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1/4 cupCrystal Farms® shredded Parmesan cheese
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1/2 tsp.dried dillweed
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to tasteSalt and freshly ground pepper
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4 multi-grain thin sandwich rolls
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2 Tbsp.reduced-fat ranch dressing
Instructions
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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.
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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.
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Spread cut sides of sandwich rolls with dressing. Sandwich eggs between rolls.
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Substitution: Top eggs with a handful of baby spinach, arugula leaves, or a few thinly sliced tomatoes.
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