Rourke 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.
I 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.
Boil 1 head of broccoli.
Drain and let cool. 
Meanwhile, 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.
Chop 1 cup of baby spinach and add to pepper mixture until wilted.
Chop broccoli and add half to pepper mixture.
Place 2 sandwich under your oven’s broiler for 2 minutes per side. 
Whisk 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.
In 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.
Spray 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.
Place 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.
Recipe:
(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
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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