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Categories:Viewed: 60 - Published at: 2 years ago
Ingredients
- 1 large egg
- 2 large egg whites
- 2 tablespoons nonfat mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon canned sliced ripe olives, drained
- 1 tablespoon thinly sliced green onion, including green tops
- Salt and pepper
- 2 slices (about 2 oz. total) whole-wheat or 7-grain bread
- 1/2 cup (3/4 oz.) alfalfa sprouts
Method
- With a fork, beat egg, egg whites, and 1 tablespoon water to blend.
- Set a 6- to 8-inch nonstick frying pan over medium heat. When the pan is hot, add the egg mixture. As mixture sets, use a wide spatula to lift up the cooked portion and let liquid flow underneath until the eggs are cooked as you like.
- Pour cooked eggs into a bowl and break into bite-size pieces with a fork. Let stand to cool slightly.
- Mix mayonnaise, mustard, olives, and onion. Add mixture to eggs and mix. Add salt and pepper to taste.
- Spoon egg salad evenly over a bread slice. Top with alfalfa sprouts and the remaining slice of bread.
- Note: If you use purchased egg substitute (1/2 cup) skip step
