Cali Avocado Egg Sandwich

By Treebs

Ingredients

• 8 lg egg whites (about 1 c)
• Kosher salt
• Freshly cracked black pepper
• Cooking spray or oil mister
• 1/4 c chopped scallions
• 1/4 c seeded and chopped tomatoes
• 1/4 cup chopped red bell pepper
• 8 slices whole wheat bread, toasted
• 1 med. (4 oz) Avocado, thinly sliced

Details

Servings 4
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

In a med. bowl, beat together the egg whites, 1/4 tsp salt, and black pepper to taste.

Heat a 9-inch nonstick skillet over med. heat. When hot, lightly spray the pan with oil. Add 1 tbsp each of the scallions, tomatoes, and bell pepper, and season with a pinch of salt. Cook, stirring, for 1 minute. Pour in 1/4 cup of the egg whites and rotate the pan. Reduce the heat to med-low and cook until the eggs are set, 1 to 1 1/2 minutes. Fold the eggs in half so they look like a half moon and cook for 30 more seconds. Fold the eggs in half again.

Transfer the eggs to a piece of toasted bread. Top each with one-quarter of the avocado, a pinch more of salt and black pepper, and a second slice of bread. Cut in half and serve. Repeat with the remaining ingredients to make 3 more sandwiches.