Licious Egg White Veggie Omelet Sandwhich

Ingredients:

Egg Whites, 9 tbsp
Scallions, raw, 3 tbsp chopped
Spinach, frozen, 0.10 cup (a pinch)
Mushrooms, fresh, 1 large
Paprika, 1/2 tbsp
Garlic, 1 clove (minced)
Rockland Bakery Whole Wheat Bread, 4 Slices
Bean sprouts, 1 cup
Cottage Cheese 1% 1/4 cup (not packed)

For a bread spread, I personally use a mixture of non fat yogurt, garlic salt, pepper & paprika using about a 1/4 Cup of it for each sandwhich. I toast the bread with the spread on it in the toaster oven, and use the rest of the spread on top of the bean sprouts. Very tasty to me, and very filling!

1. Whisk together all the ingredients in a bowl, saving a little paprika

2. Spray a pan and sprinkle some of the paprika in the pan with the spray

3. Pour egg mixture in pan and cook till the bottom stiffens up, then flip. (I personally haven't mastered the art of perfect omelet flipping yet, so mine comes out a little choppy)

4. Cut Omelet in half and put each one between 2 slices of whole wheat toast or bread, add the bean sprouts & enjoy!



Serving Size: Makes 2 Sandwhiches

Number of Servings: 2

Recipe submitted by SparkPeople user SUZILICIOUSNESS.