Healthy Breakfast Sandwich

A lighter take on the drive-thru breakfast sandwich that skips the grease but not the satisfaction. The omelet uses a ratio of whole eggs to egg whites to cut fat while keeping the yolk flavor that makes eggs taste like eggs. Chives and flat-leaf parsley folded into the beaten mixture give it a grassy lift.

Cooking the omelet flat and thin in a nonstick pan makes it foldable into the English muffin without the stack becoming top-heavy. About a minute per side is all it takes, and the still-hot pan gets Canadian bacon next for just enough time to warm through and brown the edges.

A thick slice of beefsteak tomato between the bacon and top muffin adds juice and freshness, so no butter or mayo needed. Whole-wheat English muffins bump the fiber without changing the classic morning-sandwich feel.

Kitchen Tips

• Mince the herbs fine so they distribute evenly through the eggs instead of clumping.
• Cook the omelet on medium, not high. Too much heat gives you brown, leathery eggs.
• Fold the omelet in quarters or thirds to fit the English muffin shape without overhang.
• Toast the muffins to a deep golden brown so they don’t turn soggy under the tomato.

Variations

• Add a slice of reduced-fat cheddar or Swiss between the omelet and bacon.
• Swap Canadian bacon for turkey bacon, a thin slice of ham, or smoked salmon.
• Top with avocado slices or a dash of hot sauce for a kick.