Spinach and Sun-dried Tomato Sandwich

Ingredients

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Sun-dried tomatoes

  1 ⅓ tbsp or 5g

• Egg white

  Raw, fresh eggs

  ¾ cup or 182g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• English muffins

  Whole-wheat

  1 muffin or 66g

• Mozzarella

  Shredded Fat Free - Kraft Foods, Inc.

  ¼ cup or 28g

Directions

1. Coat a medium (10”) non-stick pan with olive oil spray and heat over medium heat
2. While the pan is heating, cut the jalapeno pepper in half, remove the seeds and membranes and chop very finely. Also, chop sun dried tomatoes. Reserve.
3. Add the egg whites to the now hot pan and swirl around a bit to spread your egg whites evenly over the entire surface of the pan.
4. Sprinkle jalapeno pepper, sundried tomato, salt and pepper over the entire surface of the omelet and swirl it some more.
5. Lower the heat, cover loosely (a pizza pan works wonders for this) and cook for about 3-4 minutes, until the whites almost completely set and opaque.
6. While your omelet is cooking, chop your spinach rather finely and pop them in the microwave for a few seconds (about 25-30) just to wilt them some.
7. Toast english muffin.
8. When your omelet is cooked to your liking,remove from heat and mound the spinach and goat in the middle of your omelet. Fold all four sides over the spinach to create a little package.
9. Delicately slide eggs onto the bun and serve. Enjoy!