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Veggie Egg White Flatbread ‘Wiches

Veggie Egg White Flatbread ‘Wiches

Veggie Egg White Flatbread ‘Wiches

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Looking for a satisfying quick lunch or dinner? This easy sandwich has it all – fresh garden veggies, egg whites, savory herbs and flavorful Parmesan cheese stacked on hearty multi-grain sandwich thins. 21 grams of protein and just 220 calories.

Recipe Ingredients

1/2 cup
finely chopped broccoli
1/2 cup
finely chopped red bell pepper
3
green onions, finely chopped
2 cup
Bob Evans® egg whites
1/4 cup
Crystal Farms® shredded Parmesan cheese
1/2 tsp.
dried dillweed
to taste
Salt and freshly ground pepper
4
multi-grain thin sandwich rolls
2 Tbsp.
reduced-fat ranch dressing

Instructions

1
Spray a nonstick 10-inch skillet with cooking spray. Heat over medium heat; add broccoli, bell pepper and onions. Cook and stir about 5 minutes or until tender.
2
Beat Bob Evans egg whites, cheese, dillweed, salt and pepper together with fork. Pour into skillet over vegetables. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to bottom of skillet. Cook until eggs are set but still moist. Cut into 4 pieces.
3
Spread cut sides of sandwich rolls with dressing. Sandwich eggs between rolls.

Veggie Egg White Flatbread ‘Wiches

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