Nonstick cooking spray
4 eggs and 4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
4 whole-wheat English muffins
4 1/2-inch round slices Canadian bacon
1 large beefsteak tomato, sliced into 1/2-inch thick slices
Crack eggs and egg whites into a bowl and whisk. Add chives and parsley
and stir to incorporate. Spray a large nonstick skillet with cooking spray.
Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are
cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate
and repeat with remaining eggs; cover with foil to keep warm. In same
skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast
English muffin. Fold omelet in to fit English muffin, then place omelet on 1
muffin half. Top with a bacon slice, then tomato, then top with other muffin
Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ;
Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg
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The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood
glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts
of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.