Open Faced Parmesan Veggie Scramble

It looks good, right?  You wanna take a big bite. 

Go ahead. 
I won’t tell. 

It’s sinful. 
Sinfully low in calories!

This oh-so-delicious openfaced breakfast sammie has a meer 235 calories!  And for those of you on a low-carb diet, you could just forget the bread and it will save you an additional 60 calories (depending on the calorie count of your bread).

You wanna know the recipe?
Do ya?

3 egg whites
1/4 cup red pepper, chopped
1/4 cup onion, chopped
1/2 cup mushrooms, chopped
1/2 tbsp garlic, chopped
1 tsp olive oil
4 shavings (12g) parmesan cheese
1 piece whole wheat bread, toasted

Saute the vegetables in the olive oil over medium high heat until all the veggies are nice and soft.  Remove from heat.  Spray the same pan with nonstick cooking spray (if necessary) and cook your egg whites with a little salt and pepper.  I cooked mine omelet style, but you could scramble them if you’d prefer.  At the same time, be toasting your bread.  After everything is cooked, begin layering.  I did the toast, then the egg, then the vegetables, then the cheese.  Your knife and fork will appreciate your effort.

*The best way to know how much cheese you are putting on your sandwich is to weigh it.  I put a piece of paper on my scale, zero the scale out, and then weigh the cheese.  If I weigh the cheese directly on my sandwich, sometimes it doesn’t pick up the true weight since the cheese is so light.

And by the way…how crazy is it that it’s October already?!

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