Prep Time: 10 minutes   |   Cook Time: 20 minutes   |   Total Time: 30 minutes   |   Servings: 8

Ingredients

• 8 L’oven Fresh Everything Bagel Skinnys
• 2 tomatoes, sliced
• 1 large red onion, sliced
• 2 ripe avocados, sliced
• Stonemill Sea Salt Grinder, to taste
• Stonemill Peppercorn Grinder, to taste
• Simply Nature Avocado Oil Cooking Spray
• 1 package Simply Nature Spinach and Arugula Mix
• 32 ounces Goldhen Liquid Egg Whites

Directions

1. Split bagels in half and lightly toast.
2. Slice tomatoes, onion, and avocado, season with salt and pepper. Set aside for assembly.
3. Heat a large nonstick pan over medium high heat. Spray liberally with cooking spray.
4. Once pan is heated, add a small handful of spinach and arugula mix. Wait for the greens to wilt slightly and cover the surface of the pan with liquid egg whites, about 1/4 cup. Once egg whites have set gently fold the omelet on top of itself until a small egg white patty forms. Repeat until you have 8 omelet's.
5. To assemble sandwiches: top bagel skinnys with omelets and sliced vegetables and more spinach and arugula mix.
6. To freeze sandwiches: top bagel skinnys with omelets and wrap tightly in foil and freeze. To serve: air fry sandwich in foil for 6-8 minutes at 350° and top with fresh vegetables.

Recipe Courtesy of Chef Claire, ALDI Test Kitchen