Open-Faced egg Sandwich

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Egg White Open-Faced Sandwich

Yield 1

ingredients

• Avocado oil spray
• 4 egg whites
• 2 regular slices whole grain bread (I like Silver Hills Bakery Little Big Bread)
• Handful arugula or baby spinach
• 1/2 Persian cucumber, sliced
• 1 slice red onion
• 1 slice tomato
• 2 slices fennel bulb
• 1 tablespoon apple cider vinegar
• 1 teaspoon extra virgin olive oil
• Pinch salt

Instructions

1. In a small skillet, spray and heat avocado oil on low. Pour in egg whites and cook without disturbing until edges start to brown slightly, flip and cook through on the other side (about 2 minutes per side)
2. Meanwhile, toast bread and prep veggies. Toss the veggies with the olive oil, vinegar, and salt.
3. Slide the egg out of the pan and cut into quarters. Lay 2 quarters of the egg white on each slice of bread and top with salad.

Nutrition Facts

Calories

260

Fat

6 g

Sat. Fat

1 g

Carbs

28 g

Fiber

8 g

Net carbs

20 g

Sugar

6 g

Protein

24 g

Sodium

570 mg

Cholesterol

0 mg