Warning, this breakfast sandwich is CRAZY messy with the mashed avocado, but it is a very delicious mess! This recipe makes two sandwiches.
2 bagel thins (Shown in the picture are Thomas' everything bagel thins)
1/2 c. 100% liquid egg whites
2 slices of tomato
Spinach leaves, small handfull
1/2 avocado, mashed
2 slices reduced fat Swiss cheese
Heat a small saucepan to medium heat and spray with nonstick cooking spray. Pour the egg whites in and let cook for about 1 1/2 - 2 minutes (without touching! These are not scrambled!). Flip the egg whites over to cook the other side for less than a minute. Remove from the heat, set aside and cut into 4 equal pieces. Meanwhile, spray the bottom slices of the bagel thins with the butter spray. On top of the butter, add around 8 spinach leaves to both. Top the spinach with 1 slice of the Swiss, two "slices" of the egg whites, and 1 slice of tomato. Drizzle the tomato with the mustard. Finish with spreading half of the avocado mash on the inside of both top bagel thin slices and place on top. Heat a grill pan to medium heat. Place both sandwiches on the grill pan and add a weight on top to press them down. Cook for 3-4 minutes and then flip the sandwiches over. Let cook for another 2 minutes or so and remove from the heat. Let them cool slightly before serving.
(Each sandwich is 7 Weight Watchers Smart Points.)