Warm and nutritious, this easy to make sandwich is low in fat and can be dressed up to suit any taste! And any meal!
- 3 egg whites
- 1/3 cup white or crimini mushrooms, sliced
- 1 slice tomato
- 1 cup spinach, raw
- 1 sandwich thin (I use Arnold’s Sandwich Thins Rolls)
Heat small egg-frying pan (I use a mini pan specifically for making fried egg sandwiches, but you can do this with a regular small frying pan and simply fold over the eggs omelet-style when they are cooked on one side) with a spray of olive oil cooking spray. Pour egg whites into pan. Season as you like. Salt, pepper, maybe experiment with rosemary, thyme, or red pepper! In another small frying pan, heat with a spray of olive oil cooking spray and sautee sliced mushrooms. Add spinach. Again, feel free to get creative – your options are virtually endless, here! Peppers, onions, garlic, etc! Try new things. Jazz it up. While everything is cooking, I toast my sandwich thin on the bagel setting and then I place my tomato slice on the pan to soften and warm it up as well. By the time I flip the tomato, the sandwich thin is toasted, the egg is ready, and the mushrooms are cooked soft, also! Time to stack it all sandwich-style and enjoy! It stays warm for a little while, too, which is nice if you are like me and like to clean your kitchen area up before eating.