HOLLOWED OUT TOASTED BREAKFAST BAGEL WITH EGGWHITES, AVOCADO & FRESH HERBS CREAM CHEESE!
4 ounces low-fat cream cheese, room temperature
1 Tablespoon chives chopped small
2 scallions chopped small
2 teaspoons jalapeno chopped small
2 Tablespoons extra virgin olive oil
½ red bell pepper seeded, chopped small
Coconut cooking spray
6 egg whites
¼ teaspoon kosher salt
2 whole wheat seeded bagels hollowed out
1 avocado peeled, pitted and sliced; squeeze lemon juice over top to keep them from turning brown.
2 slices organic tomato ¼” thick
pinch of kosher salt
8 basil fresh basil leaves
In a small bowl add cream cheese, chives, scallions, jalapeno, and mix until incorporated and creamy, Set aside.
In an 8” inch skillet on medium heat, add olive oil, swirl, and heat for 30 seconds. Add red bell pepper, sauté for 2 minutes. Place into a small bowl and set aside.
Wipe the skillet down and spray the bottom and sides generously with coconut cooking spray.
Whisk the egg whites until foamy, about 30 seconds. Add the red bell pepper, salt, and whisk together.
Heat the skillet on medium-low heat for 30 seconds. Add egg whites and cook for 2 minutes. Gently flip over using a metal spatula for 2 more minutes.
Remove egg whites from the heat and slice in half down the middle. Take each half and fold in half from top to bottom.
ASSEMBLE BREAKFAST SANDWICH
Toast bagels and for each sandwich, spread 2 generous tablespoons of cream cheese mixture on the bottom of bagel all the way around. Add ½ of the folded egg white, half of the avocado, 1 tomato slice, pinch of salt, and 4 basil leaves. Add the bagel top.
Serve with freshly squeezed orange juice and a hot cup of coffee!
HAPPY FATHER’S DAY!
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