Healthy Breakfast Sandwich

• Nonstick cooking spray
• 4 eggs and 4 egg whites
• 1/4 cup minced chives
• 1/4 cup minced parsley
• 4 whole-wheat English muffins
• 4 1/2 -inch round slices Canadian bacon
• 1 large beefsteak tomato, sliced into 1/2-inch thick slices

1. Crack eggs and egg whites into a bowl and whisk.
2. Add chives and parsley and stir to incorporate.
3. Spray a large nonstick skillet with cooking spray.
4. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side.
5. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm.
6. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side.
7. Toast English muffin.
8. Fold omelet in to fit English muffin, then place omelet on 1 muffin half.
9. Top with a bacon slice, then tomato, then top with other muffin half.
10. Per Serving
11. Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg
12. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium
13. Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc
14. Tags: Healthy, Diabetic, High Fiber, Dairy-Free

nonstick cooking spray, eggs, chives, parsley, muffins, bacon, beefsteak tomato

Taken from www.foodnetwork.com/recipes/ellie-krieger/healthy-breakfast-sandwich-recipe.html (may not work)