High-Protein Egg White Sandwich

Prepared with a light, fluffy egg white and cottage cheese omelet, this protein and veggie-packed sandwich is layered on our Stonemill® San Francisco Style Sourdough, delivering classic tang and flavour you can enjoy any time of day.

20 min

22 min

2 Servings

Made with San Francisco Style Sourdough

Ingredients

4 slices Stonemill® San Francisco Style Sourdough, toasted
1 cup (250 mL) egg whites
1/2 cup (125 mL) cottage cheese
1/4 cup (60 mL) finely chopped fresh parsley 1 tbsp (15 mL) finely chopped fresh chives 1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) olive oil
4 slices deli-roasted turkey 1/2 cup (125 mL) microgreens
1/2 avocado, pitted, peeled and sliced (optional) 2 tsp (10 mL) hot sauce
4 tomato slices
2 slices red onion rounds

Directions

Whisk together egg whites, cottage cheese, parsley, chives, salt and pepper.
Heat 1 tbsp oil in a 6-inch (15 cm) nonstick skillet set over medium-low heat.
Pour half of the egg white mixture into the pan. Cook for 3 to 4 minutes or until the egg mixture is fully set around the edges of the pan.
Flip and continue to cook for 2 to 3 minutes or until fluffy and completely set.
Set aside the cooked omelet and repeat with the remaining oil and the remaining egg mixture.
Assemble an omelet between 2 slices Stonemill® San Francisco Style Sourdough slices with turkey, avocado, microgreens, tomato, onion, and hot sauce.

Tip: Substitute turkey with ham, chicken, shrimp, cheese or hummus.