This tasty Egg White Western is a perfect option for breakfast or brunch.
|1 tbsp||(15 mL) Diced onion|
|1 tbsp||(15 mL) Diced bell pepper|
|1 tbsp||(15 mL) Diced mushrooms|
|1 tsp||5 mL) Cajun seasoning|
|Salt and pepper|
|1 oz||(25 g) Low fat Cheddar cheese|
|1 tbsp||(15 mL) Diced ham (optional)|
|2||Thick slices California Goldminer® Sourdough Seeded Rye Square, toasted|
SPRAY one 6” (15 cm) non-stick pan with cooking spray and place over medium heat. Add onion, peppers and mushrooms and cook for about 4-5 minutes or until the vegetables are tender.
WHISK together egg whites, herbs, seasoning, salt and pepper. Pour over vegetables in the pan and cook until set, about 3 minutes, turning once. Sprinkle with cheese and remove from heat. Serve between two slices of toasted bread.
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