Healthy Breakfast Sandwich

1. 1

   Crack eggs and egg whites into a bowl and whisk.

2. 2

   Add chives and parsley and stir to incorporate.

3. 3

   Spray a large nonstick skillet with cooking spray.

4. 4

   Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side.

5. 5

   Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm.

6. 6

   In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side.

7. 7

   Toast English muffin.

8. 8

   Fold omelet in to fit English muffin, then place omelet on 1 muffin half.

9. 9

   Top with a bacon slice, then tomato, then top with other muffin half.

10. 10

    Per Serving

11. 11

    Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg

12. 12

    Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium

13. 13

    Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc

14. 14

    Tags: Healthy, Diabetic, High Fiber, Dairy-Free

* Per serving · 4 servings · Values may vary.

No additional tips available.