Weight Watchers Mexican Scrambled Egg Sandwiches

READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    sprays cooking spray
  • 6
    eggs, large, plus 4 large egg whites
  • 3
    tablespoons scallions, sliced and uncooked
  • 2
    tablespoons cilantro, fresh and chopped
  • 12
    teaspoon salt
  • 18
    teaspoon black pepper, freshly ground
  • 34
    cup salsa, fat free and chunky style
  • 6
    light English muffins, split and toasted
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DIRECTIONS

  • Coat large skillet with cooking spray; place over medium high heat.
  • In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
  • Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook).
  • Remove from heat and gently fold in salsa.
  • Place 1/6 of eggs on top of each muffin bottom.
  • Top with tops.
  • NOTES:
  • Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.
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