Spinach and Egg White Flatbread Sandwich
January 19, 2019 by Nicole Collins
Happy Saturday everyone!
How's everyone feeling today? I've got big plans for today, so i hope to have some exciting news to share with you soon!
And, how are we all doing with our healthy eating goals? Still on the bandwagon?
I'm starting to feel so much better again now that I've started to get some of the junk and gunk out of my system. I never really hated healthy eating. I just love naughty eating too much which cancels out my healthy eating.
But, I've put away the snack and the sweets, and I've been practicing my willpower big time. And, I'm seeing results!
I've told you many times before that I 100% believe that healthy food can be just as delicious as the stuff that's bad for us. It's all about portion control and being smart about the components you're putting in to your meals.
You also know how much I LOVE breakfast/brunch, and that's pretty convenient for me since it's the most important meal of the day. Healthy breakfast doesn't have to be all greek yogurt and fruit (my normal work day routine). Using bold flavors and making small tweaks to our favorites totally makes our favorite breakfast dishes candidates for a healthy living menu.
Well today, we're making one of those breakfast recipes that is totally comforting and totally delicious. And, it's really pretty good for us!
Today, we're making Spinach and Egg White Flatbread Sandwiches!
It's no secret that the most delicious part of an egg is the yolk. I'm a total freak for the yolk of an egg. Gooey and rich and creamy and luxurious and omg I could go on all day. But, it's also the part that carries most of the cholesterol which can be not so good for our hearts.
So, much to my dismay, we're ditching the egg yolks today and focusing on making the egg whites extra delicious.
Which is a mission we TOTALLY accomplish, in my opinion.
There's not a ton of flavor in egg whites, so we're going to help it out a bit in every layer of our sammie. First off, we're going to whip them with some milk, salt, and pepper. You can use whatever kind of milk you prefer for these sammies. I've used unsweetened almond milk (when I'm being good), and I've used heavy cream (when I'm being REALLY bad). The milk just helps to add a little body and creaminess to the egg whites, so it's a flexible decision.
The beaten egg whites cook with some browned onions and fresh sauteed spinach to help add even more flavor to them. Then, they get topped with some gooey mozzarella cheese, and they wait to fulfill their sandwich destiny.
The rest of the sammie components are simple: toasted mini naan flatbread, crispy bacon, and a schmear of harissa paste. I love using the mini naan, because it's already portioned out for us. It can be easily popped in the toaster; and in just a few minutes, it's perfectly toasted. The bacon is there, because what's a brekkie sammie without bacon. And, the harissa paste adds this blast of spiciness to the back of your mouth which brings the whole bite together in harmony.
If you don't like spicy things, just skip the harissa paste. This sandwich is more than delicious with or without it!
And just as an extra bonus, you can freeze these sammies and have them as a make ahead grab and go sandwich! 2 quick mins in the microwave, and you're on your way with breakfast. WINNING!
I know I say this all the time, but if healthy eating looks like this; I'm all in. Potato chips, who?
Ok, maybe that's a little extreme...potato chips are my FAVORITE!
Alrighty...that's it for today! I hope you have a great weekend full of delicious noms and flatbread sammies.
Enjoy, and let's eat!
Spinach and Egg White Flatbread Sandwich
Serves: 4 Print
4 egg whites
¼ tsp salt, plus more to taste
¼ tsp pepper, plus more to taste
1 tbsp milk
½ tbsp olive oil
½ onion, diced
1 cup fresh spinach, roughly chopped
2 slices deli mozzarella cheese
4 slices bacon, cooked
4 mini naan flatbreads
2 tsp harissa paste
Heat olive oil in a small non stick skillet over medium high heat. Add onions, and saute for about 15 mins until onions start to brown, stirring occasionally. Add spinach and a pinch of salt and pepper to taste. Stir to combine, and saute for 1-2 mins until spinach is wilted.
In a small bowl, add egg whites, milk, and ¼ tsp each salt and pepper. Beat well with a fork. Add eggs to spinach mix in the skillet, and stir around for about 30 seconds to combine. Allow eggs to set for about 3-4 mins, loosen the edges, then carefully flip the eggs trying to keep the shape they've formed of the pan. Cook for about 1 more min. Reduce heat to low, top the eggs with slices of cheese, tearing the cheese as necessary to cover the entire surface of the eggs, cover the pan, and cook for 1-2 more mins until the cheese is melted. Remove from heat, and cut the omelette in to fours.
Assemble the sandwich: Toast naan according to package directions. Cut each flatbread in half. Spread ½ tsp harissa paste on one half of naan bread. Top with 1 piece of egg, 1 piece of bacon (broken into two pieces), and the other half off the naan. Repeat with remaining sandwiches. Enjoy!
*To make these as a make ahead freezer sandwich, allow the assembled sandwich to cool completely. Wrap the sandwich in parchment paper. Place in a freezer safe bag for up to 3 months. To reheat, microwave the sandwich wrapped in parchment for 2 mins. Allow to cool one min before unwrapping and enjoying.
*If you don't like spicy, skip the harissa all together. These sammies are equally as delicious without it.
*When you toast your naan, you want it slightly crispy so it can hold the sandwich. I put mine in the toaster for one round, flipped it to the other side, and then set it for one more round in the toaster. That was perfect for me.