We did a whole “make your own pizza” thing here last night with some extended family, and I had a pile of leftover peppers and onions I wanted to use up. And I also had a package of english muffins that I needed to use (although in retrospect, why to my english muffins have so much sodium? I mean, how did they get 530 mg of sodium in a tiny 130 calorie muffin? But I digress…anyone want to recommend a way lower sodium whole grain bread or muffin alternative?)
- 1 c chopped bell peppers (I used a mix of red and green)
- 1/4 c chopped sweet onion
- 1 1/3 c egg whites
- 5 TB shredded cheddar
- 5 english muffins (preferably with less sodium than mine have)
- Saute peppers and onions in a medium to large non-stick pan (with a little oil if you’d like).
- As the veggies start to soften, add the egg whites and allow to cook until set and cooked through, frittata style. I covered the pan for a few minutes to make this happen. You could also just scramble it all up and cook until cooked through. Remove from heat and let cool.
- Meanwhile, toast
sodium bomb bread formsenglish muffins.
- To assemble the sandwiches, once the egg mixture has cooled, divide it or cut it up, into 5 equal portions and place each on
a salty slab ofan english muffin half, top with 1 TB cheese each. Top with the second english muffin half. And yeah, I know you actually know how to assemble a sandwich and I do kind of feel stupid for typing the last couple sentences.
- Wrap in foil and refrigerate until ready to eat.
- To reheat, place in an oven or toaster oven pre-heated to 350 and cook until warmed through, around 15 minutes. Or remove from foil, wrap in a paper toil and microwave on low power for a minute or so. But they aren’t really as good that way. I’m warning you.
Pingback: 2018 Monday Meal Plan: Week 1 | Plan Prep Pour