Egg White Sandwich
This egg white sandwich is a high protein, low-calorie breakfast option that is perfect for anyone looking for a healthy and filling meal. It is gluten-free and dairy-free, making it suitable for people with these allergies. This sandwich is a great source of protein and fiber, which will keep you feeling full and satisfied throughout the morning.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
241 kcal
Protein
14 g
Carbs
31 g
Fat
7 g
Fiber
5 g
Ingredients
Whole Wheat Bread
2 medium slice (60g)
Olive Oil
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Egg, poultry, white, raw
2 medium (66g)
Tomato
0.25 cup, sliced (25g)
Red Onion
0.25 cup, sliced (25g)
Instructions
Cooking Steps
Preparation:
Crack the eggs and separate the whites from the yolks.
Beat the egg whites in a bowl, add salt and pepper, and whisk well.
Heat a non-stick pan over medium heat. Add olive oil to the pan and swirl to coat the bottom.
Add the beaten egg whites to the pan and cook for 2-3 minutes until the eggs are set.
Toast the bread slices until golden brown.
Place the cooked egg whites on one slice of bread.
Top the egg whites with sliced tomatoes and onions.
Sprinkle chopped fresh coriander leaves on top.
Close the sandwich with the other slice of bread.
Cut the sandwich in half and serve immediately.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.