To celebrate reaching my goal weight (hooray!), I thought I’d share my favorite sandwich these days. We call it “The Mama Special.”
I’m not sure how it started, but I’ve been eating this sandwich for lunch almost every day for about three months. This is almost entirely due to the fact that *this sandwich is totally, freaking awesome.* Then you add the bonus factors: easy to make, filling, and quite healthy with only 3½ points (in Weight-Watchers-speak).
Lawyers all around the world frown whenever I consider saying that this is essentially a recipe for an Egg McMuffin (for which, of course, I would need to send you to McDonald’s). But how about giving this yummier, healthier, homemade sandwich — The Mama Special — a try instead? I’m still not tired of it, and everyone I’ve fed it to thinks it’s awesome. Maybe you will, too!
h3. The Mama Special
_I’ve given some diet-friendly instructions here for the point-counters among us. But you could just as easily use any old English muffin, normal scrambled eggs, and whatever lunchmeat and cheese you have on hand. Let me hasten to say, though, that I’ve tried other cheeses, and the semi-plastic American cheese really is the right choice on this one._
1 Thomas’ “Better Start” English Muffin (or any English muffin with 100 calories and >4 g fiber)
2 egg whites
1 slice deli ham or turkey (I like the Hormel Naturals these days)
1 slice Kraft 2% American cheese (or any cheese with 50 calories)
a tiny bit of butter
Split the muffin and pop it in the toaster for a little while — you still want it soft, not crunchy, but definitely warmed.
Heat a small nonstick frying pan over medium-high heat; add the butter to coat it a bit. Pour in your egg whites and cook until they are almost set. Season with salt and pepper, then fold it in half like an omelet. Cut that omelet in half with the spatula. (See photo.)
Layer the sandwich in this order: muffin bottom, slice of ham, two omelet halves, slice of cheese, muffin top.
Eat it right away while it’s nice and hot!
I make something pretty much identical to this, myself and I will agree – yummy!
Have you used the Egg Beaters Egg Whites? I started using them when I started eating just the whites on a regular basis and find them convenient (and I don’t feel like I’m wasting the yolks).
I do used boxed egg whites! Not sure if they are Egg Beaters, but they are definitely more convenient. I also like having them on hand because they are pasteurized, and we can always use them in cookie dough so the girls can eat some without the salmonella risk.