Egg Whites & Oats Breakfast Sandwich

What do you get  when you blend a 1/4c. egg whites and a 1/3c. oats in a bullet mixer?  A two ingredient sandwich bun for breakfast!  The idea I had to make a sandwich bun for breakfast yesterday came from the same ingredients of egg whites and oats that I use for the breakfast pizza and tacos, except I changed the measurements of the egg whites and oats so that the consistency would be thicker, and more bread-like.

The first attempt I had measured out 1/2c. of egg whites to 1/3c. oats and discovered it to be a bit too thin for what I wanted, yet I went ahead and made mini pancakes from the mixture and will probably eat those this morning.  My seconed attempt, I used only 1/4c. egg whites to 1/3c. oats.  The result was a thicker consistency which when I poured the two rounds into the pan I had to gently spread the mixture to crearte a larger diameter; and doing so produced a perfect result. 

Once the two rounds were cooked  through, I plated them and topped one side with egg whites and the over-medium egg, and the other side with romaine, roma tomatoes, and ham.

 Before sitting down to eat, I poked the whole egg with a fork.  I love the yolk to drizzle out and sauce up my food!

All you need to make this healthy and delicious breakfast sandwich is...

1/2c. egg whites (use only 1/4c. for the bun, and the other 1/4c. for the egg white pattie)

1/3c. oats

1 romaine leaf

3 slices roma tomato

2 slices nitrate-free ham

Cooking spray for your skillet

Blend the 1/4c. egg whites and 1/3c. oats in a mixer.  Pour two rounds into your skillet sprayed with cookinfg spray.  Cook for a couple minutes on each side.

In a seperate, smaller skillet, cook the 1/4c. egg whties, making a pancake shape out of them.  Then fold onto one of the rounds.

Cook trhe whole egg over-medium and heat the ham up in the same skillet.

Calories: 262

Fat: 8g

Carbs: 21g

Fiber: 4g

Protein: 24g

                                                               Love2LiveFit