The Very Veggie Breakfast Sandwich

fullsizeoutput_3487.jpegRourke and I recently went to see A Star Is Born at the movies.  Prior to seeing it, we wanted to grab a quick bite.  Our choices near the theatre were very limited…Whataburger, Pizza Hut, Taco Bell, El Chicos, Applebees and Copeland’s.  Wanting a glass of wine with dinner, we chose Copeland’s.

Let me just tell you there is nothing healthy about that place.  Me trying to be gluten-free, found limited choices.  I finally found a salad with shrimp and crabmeat that was pretty good, but Rourke got the Spinach-artichoke dip with deep-fried bow tie pasta, of course.

Not being able to resist trying his appetizer, I had one.  Then two.  Then 10.  Then 20.

The next day, I felt bloated and miserable.  My gut got all out of whack, and I am still trying to get back to normal.

So the moral to this story is that I need to stay gluten-free.

fullsizeoutput_3479.jpegI found these Cauliflower Sandwich Thins recently at Whole Foods.  I thought and thought about how I would use them…. Lightbulb!!  A breakfast sandwich.  The first version of the sandwich was good….. show above.  But, after tweaking the recipe, I got it down to about 300 calories and Dee-lish!

When I told Rourke I had a breakfast sandwich for him to try for the blog,  he was giddy, thinking it had bread, bacon, eggs, and cheese.  But, when I added that it was “Very Veggie” breakfast sandwich, he looked defeated.  😦

But, after trying it, he loved it!!!!  And ate the whole thing!!!This recipe makes one sandwich.  You are welcome to double the recipe like I did and make ahead.  They heat up well in the microwave, covered, for about 1 1/2 minutes.  They last in the fridge for up to 5 days.

fullsizeoutput_3472.jpegBoil 1 head of broccoli.fullsizeoutput_3473.jpegDrain and let cool.  fullsizeoutput_347e.jpegMeanwhile, chop one green or red bell pepper.  For heat, which is optional, deseed and devein one jalapeño and mince.  Spray a skillet with non-stick spray and saute peppers over medium heat until soft.fullsizeoutput_347c.jpegfullsizeoutput_347d.jpegChop 1 cup of baby spinach and add to pepper mixture until wilted.fullsizeoutput_3474.jpegChop broccoli and add half to pepper mixture.

Place 2 sandwich under your oven’s broiler for 2 minutes per side.  fullsizeoutput_347f.jpegWhisk 1 egg, 1/8 tsp. salt and cracked black pepper.  Add veggies and 1/8 cup grated sharp cheddar and 1/8 cup crumbled feta.  Stir well.fullsizeoutput_3476.jpegfullsizeoutput_3475.jpegIn the original sandwich, I melted cheese on top.  But in the final version, I added cheese to the egg mixture.  Along with 1 tablespoon non-fat Greek yogurt.fullsizeoutput_3477.jpegSpray a circle-shaped cutter or biscuit cutter well with non-stick spray, along with a skillet.

Heat over medium heat.  Add egg mixture to the circle and cook for 5 minutes.fullsizeoutput_3484.jpegfullsizeoutput_3478.jpegPlace under broiler for 5 more minutes.  Take out and let it rest for five minutes.  Remove from circle and put it on top of one sandwich thin.  Top with the other thin.fullsizeoutput_3486.jpegfullsizeoutput_3488.jpegRecipe:

(makes 1 sandwich)

2 Cauliflower Sandwich Thins

1 egg

1 bell pepper, diced

1 jalapeno, minced (optional)

1/2 cup cooked, chopped broccoli

1 cup diced spinach

1/8 cup feta cheese

1/8 cup shredded sharp cheddar cheese

1 tablespoon  non-fat, Greek yogurt

1/8 tsp. salt

cracked black pepper

circle cutter

non-stick spray

Spray skillet with non-stick spray.  Saute peppers in skillet over medium heat until soft.  Add spinach and cook until wilted.  Add chopped broccoli.

Broil sandwich thins for 2 minutes on each side.

Whisk egg with salt and pepper.  Add yogurt, veggies and cheese.  Mix well.

Spray skillet and circle cutter well with non-stick spray.  Pour egg mixture into circle and cook over medium heat for 5 minutes.

Broil for 5 more minutes.  Let set for 5 minutes.  Remove egg from circle and place between sandwich thins.

Bon appetit!

Toodle-oo,

Melanie

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