We love breakfast in our house. During the week, it’s usually cereal, oatmeal or yogurt – leaving the weekends with us wanting something warm. Scott loves pancakes and I love egg whites, so I came up with an alternative that satisfies us both – Egg White Sandwich with Olive Tapenade, Mushrooms, & Artichokes. This has become such a favorite at our house, we’ve also been having it for Friday night dinner, or as we call it, “Shabbat Sha-breakfast.”
Some tips
- I enjoy toasted Whole Wheat Sandwich Thins, for this, because it allows the eggs and fillings to take center stage
- I use egg whites from fresh eggs
- I use jarred artichoke hearts in water, but any kind will do
- For time sake, I use jarred roasted red peppers in water – of course, homemade would also be delicious
Scrambled Egg White Sandwich with Olive Tapenade, Mushrooms & Artichokes
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