- ½ teaspoon extra-virgin olive oil
- 1 tablespoon finely chopped red onion
- 2 large egg whites, beaten
- Pinch of salt
- ½ teaspoon capers, rinsed and chopped (optional)
- 1 clove garlic, finely chopped
- 1 ounce smoked salmon
- 1 slice tomato
- 1 whole-wheat English muffin, split and toasted
Amount Per Serving
- Calories: 214
- Total Fat: 5g
- Cholesterol: 7mg
- Sodium: 670mg
- Total Carbs: 25g
- Total Fiber: 3g
- Protein: 19g
Ingredients
Directions
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Nutritional Info
Egg & Salmon Sandwich
- Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
- To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.
Copyright 2010 Sharon Lehrman, All Rights Reserved.
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