Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 37

Serves 4

I’m always impressed with how health-conscious people in California are, and it excites me to see that they put avocados on everything. (If you haven’t noticed yet, I’m a bit avocado-obsessed myself. I always have three or four avocados in my kitchen at any given time.) You can find healthy food options everywhere in the Golden State – even the airport, which is where I actually got the inspiration for this sandwich.

8 large egg whites

Sea salt

Freshly ground black pepper

Cooking spray or oil mister

¼ cup (30g) chopped spring onions

¼ cup (50g) seeded and chopped tomatoes

¼ cup (45g) chopped red pepper

8 slices wholemeal bread, toasted

1 medium (110g) avocado, thinly sliced

In a medium bowl, beat together the egg whites, ¼ teaspoon salt and black pepper to taste.

Heat a 23cm nonstick frying pan over medium heat. When hot, lightly spray the pan with oil. Add 1 tablespoon each of the spring onions, tomatoes and pepper, and season with a pinch of salt. Cook, stirring, for 1 minute. Pour in a quarter of the egg whites and rotate the pan. Reduce the heat to medium-low and cook until the eggs are set, 1 to 1½ minutes. Fold the eggs in half so they look like a half moon and cook for 30 more seconds. Fold the eggs in half again.

Transfer the eggs to a piece of toasted bread. Top each with one-quarter of the avocado, a pinch more of salt and black pepper and a second slice of bread. Cut in half and serve. Repeat with the remaining ingredients to make 3 more sandwiches.

skinnyscoop

After I get back from shopping, I leave one avocado out on the counter to ripen, and put the rest in the refrigerator so they last longer. If I don’t use a whole avocado, I keep the stone in the remaining avocado, cover it tightly with clingfilm and refrigerate it.