| |
| INGREDIENTS |
| 1 |
large egg plus 1 large egg white |
| 1 tsp |
olive oil |
| 1 |
scallion, chopped (white and pale green parts) |
| 1 |
whole wheat English muffin, split and toasted |
| ¼ |
avocado (ripe not mushy), thinly sliced
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|
|
|
| RECIPE |
- Place cracked egg and egg white in a small bowl, season with salt and pepper as desired and beat together with a fork.
- Heat a small nonstick skillet over medium heat, add oil and sauté scallion until soft stirring frequently, about 1 minute.
- Add eggs to pan and cook, stirring gently until eggs are set, when just about firm, fold in half and then half again to make a triangle of cooked egg.
- While eggs are cooking toast muffin, place egg on top of one half of muffin, season with salt, pepper and hot sauce, if desired.
- Top with slices of avocado and other half of muffin, enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
1
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| NUTRITION FACTS |
| |
| Calories |
330 |
|
| Total Fat |
15 |
g |
|
| Saturated Fat |
3 |
g |
|
|
|
| Sodium |
440 mg |
|
| Total Carbohydrates |
32 g |
|
| Fiber |
7 g |
|
| Protein |
17 g |
|
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|
