1/4 c. Egg Beaters, Southwest Style
6 Tbs. reduced fat shredded cheese
1 single serving Wholly Guacamole cup (or about 1/8 c. of guacamole)
4 Tbs. salsa
2 bagel thins (I used Thomas, Everything)
Heat a small skillet to medium-low heat. Spray with non stick cooking spray and pour 1/8 c. into the pan. Tilt the pan so that the egg covers the entire bottom and cook for about 1 minute. Using a spatula, or the pan itself, flip the egg over and cook the other side for about another minute. Add 3 Tbs. shredded cheese spread out on top, and then fold the egg over in half, then in half again (the end result looks like the picture above on the right). Place on the bottom half of a toasted bagel thin. Repeat the process for the remaining eggs. Once the eggs are done and on top of the bottom half of the bagel thin, top each with half of the guacamole, and 2 tablespoons of salsa.
(Makes 2 sandwiches, 6 WW points per sandwich.)