Ingredients for the sandwich:
240g or about 1 cup of egg whites
2 slices of any kind of bread under 80 calories
2 slices of fat free cheese singles
3 slices or 1 serving of Canadian bacon
Instructions:
First, get out a pan and spray it sparingly with some cooking spray. To prevent any sticking and burning of the ingredients, I highly recommend that you invest in a nonstick pan. This ensures that none of the ingredients will end up stuck to the bottom of the pan and burn to a crisp.
Next, turn on your stove to medium-low heat
After that, measure out 1 cup of egg whites and pour it into the pan. For the egg whites, I seasoned mine with garlic and onion powder, salt and pepper, and some crushed red pepper flakes for a little extra flavor, but you can use whatever spices you want.
In the next step, get your 2 slices of bread and soak each side in the egg white mixture. Position the bread so that they are facing away from each other.
Now, let the egg whites cook all the way through. I used a cover so that the egg whites would cook faster. You know when they are done when there is little to no liquid egg white left in the pan.
Now, this is the hard part. Flip the entire bread-egg white omelette mixture over with a spatula. As long as you get the whole thing flat, you should be good.
Next, add the cheese and canadian bacon on one side of the slice of bread.
Now, flip over the empty side on top of the cheese and bacon side like so.
Cook on each side for about a minute to get a nice brown color on each side, let it cool, and enjoy!
Macros:
370 calories
3g Fat
32g Carbs
50g Protein
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