Ham and Egg Breakfast Sandwich
1 serving (one sandwich) = ¾ Protein, 1 Starch, ¼ Veg
4 large eggs
¼ cup chives, minced
¼ cup parsley, minced
non-fat cooking spray
6 ham deli slices (fat-free, low-sodium), cut into 4 slices
2 English muffins, toasted
In a small bowl, whisk eggs and add chives and parsley. Ladle ¼ egg mixture in a
skillet lightly coated with cooking spray and heat until eggs are cooked through (about 1 to 2 minutes per side). Slide omelette onto plate and repeat with remaining eggs. Cover with foil to keep warm. Heat ham until warm for 1 to 2 minutes per side.
Fold omelette, place over English muffin half and top with ham.
Use whole wheat English muffins for more fibre to help you stay full longer.