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Mexican Scrambled Egg Sandwiches SmartPoints 5



  • 2 spray(s) cooking spray
  • 6 large egg(s)
  • 4 item(s) egg white(s)
  • 3 Tbsp uncooked scallion(s), sliced
  • 2 Tbsp cilantro, fresh, chopped
  • 1/2 tsp table salt
  • 1/8 tsp black pepper, freshly ground
  • 3/4 cup(s) fat free salsa, chunky variety
  • 6 item(s) light English muffin, split and toasted
  1. Coat a large skillet with cooking spray; place over medium-high heat. In a bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended; pour into skillet and scramble just until barely set, about 2 1/2 minutes (egg mixture should still be slightly wet; be careful not to overcook).
  2. Remove from heat and gently fold in salsa.
  3. Place 1/6 of eggs on top of each muffin bottom. Top with muffin tops. Yields 1 sandwich per serving.
Want to eat it on the run? Wrap it up in whole grain flour tortilla and make a breakfast burrito instead (might affect SmartPoints value). Add fresh sliced tomato, sliced water-packed roasted red peppers and/or jalapeno slices, if desired.

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