Power Breakfast Sandwiches With Mushrooms and Bell Peppers

Photo: Kristi Rimkus

Ingredients

2 mediums eggs

Oroweat Sandwich Thins

4 mediums egg whites

1/2 medium red bell (capsicum) peppers, finely chopped

1/2 small onion, finely chopped

1 cup mushroom , sliced

1 cup baby spinach

1 teaspoon thyme, minced

4 ea Oroweat Sandwich Thins

4 slices low fat swiss cheese

Preparation

Preheat non-stick skillet over medium heat and generously spray with cooking spray. Add onions and peppers. Saute 5 minutes until tender. Add mushrooms and saute another 5 minutes until veggies are tender.

Whip eggs and add to skillet with thyme. Scramble eggs with veggies until set. Season with salt and pepper.

Preheat broiler and toast sandwich thins with cheese until lightly browned and cheese melts.

Top half a sandwich thin with eggs and baby spinach. Top with the other half of the sandwich thin that has the cheese on it.

Tools

Comments

Permalink Melissa Peterman
November 17, 2009

Oh Kristi! What a fantastic idea and so healthy!

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About

I love weekends, but then who doesn’t? This time of year, weekends are packed with all kinds of holiday activities. You need a power breakfast to keep you going all day.

This breakfast fits the bill. Low in calories, and high in protein and fiber, it’ll stick with you through all that holiday shopping, and keep you from getting cranky when you’ve forgotten to eat lunch.

You could use a high fiber english muffin, but I found these really great sandwich thins from Orowheat. High in fiber, no high fructose corn syrup, and low in calories. They make a perfect breakfast sandwich. Eggs, veggies and tangy swiss cheese. Yum!

Happy cooking!

Calories: 366
Total Fat: 22.32g
Cholesterol: 143mg
Sodium: 323mg
Total Carbs: 7.83g
Dietary Fiber: 11.15g
Sugars: 3.20g
Protein: 34.93g

Weight Watchers Points 8