The "New" Fried Egg Clubhouse

The egg white omelette replaces the middle bread layer in this nutritious upgrade.

nutritional info

Nutritional Information

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1 cup / 250 g	Naturegg Simply Egg Whites liquid egg whites, well shaken
2 tsp / 10 ml	prepared sun-dried tomato pesto
1/2 cup / 125 ml	lightly packed baby arugula or spinach leaves
2	slices of lean deli-roasted turkey
1/2	ripe avocado, thinly sliced
1	ripe tomato, sliced
4	slices of multigrain bread, toasted

Coat a medium nonstick skillet with cooking spray and set over medium heat. Whisk whites with pesto until combined. Pour half the egg white mixture into skillet and swirl to coat. Cook, covered for 2 minutes or until set. Transfer to a plate. Repeat with remaining egg white mixture.
Layer a slice of turkey and half the arugula on two pieces of toast. Quarter each omelet; stack quarters over the arugula. Top with an equal portion of avocado, tomato slices. Cap with remaining piece toast to sandwich fillings. Makes 2 servings.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.