| |
| INGREDIENTS |
| ½ tsp. |
extra-virgin olive oil |
| 1 tbsp. |
finely chopped red onion |
| 2 |
large egg whites, beaten |
| pinch |
salt |
| ½ tsp. |
capers, rinsed and chopped (optional) |
| 1 oz. |
smoked salmon |
| 1 |
slice tomato |
| 1 |
whole wheat English muffin, split and toasted |
|
|
|
| RECIPE |
-
Heat oil in a small nonstick skillet over medium heat.
-
Add onion and cook, stirring, until it begins to soften, about 1 minute.
-
Add egg whites, salt, and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
-
To assemble, layer the egg whites mixture, smoked salmon and tomato on toasted English muffin.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
1
|
|
|
| NUTRITION FACTS |
| |
| Calories |
214 |
|
| Total Fat |
5 g |
|
| Sodium |
670 mg |
|
| Total Carbohydrates |
25 g |
|
| Fiber |
3 g |
|
| Protein |
19 g |
|
|
|
