Canadian Bacon Breakfast Sandwich

Ingredients

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Chives

  Raw

  2 tbsp chopped or 6g

• Parsley

  Raw

  ⅛ cup or 8g

• Pam cooking spray

  Oil, original

  ½ spray , about 1/3 second or 0.1g

• Canadian bacon

  Pork, cured, grilled

  2 ¼ slice or 54g

• English muffins

  Whole-wheat

  2 muffin or 132g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

Directions

1. Crack eggs into a bowl and whisk. Add chives and parsley and stir to incorporate.
2. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side.
3. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin.
4. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half. Enjoy!

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