Excerpt: You won’t miss the yolk at all in this egg white sandwich. Avocado, tomato and cheddar cheese infuse this breakfast treat with bright, fresh flavors. This recipe comes to us from Ashley of Holistic Movements.
- 1 large avocado
- juice from 1/2 lime
- salt to taste
- hot sauce to taste
- 1/2 red bell pepper, diced
- 8 egg whites
- 4 pieces bread
- 1/4 cup cheddar cheese, grated
- 1 large or 2 small tomatoes, thinly sliced
Mash avocado.Â Add juice from 1/2 lime. Season with salt and hot sauce to taste.
Fold diced red bell pepper into avocado mixture. Set mixture aside.
In a separate bowl, whisk the 8 egg whites for 30 sec or until slightly frothy.
Lightly coat a large skillet with cooking spray and pour in egg whites. Cook over medium heat for 3-5 minutes or until eggs begin to set up.
Take a spatula and divide egg down the middle and across, giving you 4 separate pieces.Â Fold these pieces over onto themselves, making for mini omelets, like a small square of egg.
Flip each small square a few times for 2-3 minutes or until egg whites are cooked throughout the center and evenly on both sides. Egg whites may brown a bit while cooking through.
While flipping egg squares, toast bread.
As eggs are just about done, sprinkle each egg square with cheese, cover skillet with lid, and cook for 30 to 60 seconds, allowing cheese to melt.Â Remove skillet from heat.
Place one piece of toasted bread on a plate, then layer with the avocado red bell pepper mix.Â Next layer the thinly sliced tomato.Â Place one cheesy egg square on top of each sandwich and enjoy.