Italian Pepper and Egg Sandwiches

Ingredients

	2 tsp olive oil
	1 small onion(s), thinly sliced
	1 large green pepper(s), such as a cubanelle, thinly sliced
	1 tsp minced garlic
	4 large egg(s)
	3 large egg white(s)
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, freshly ground, or to taste
	4 item(s) reduced-calorie hamburger roll(s), toasted if desired

Instructions

• Heat oil in a large nonstick skillet over medium heat. Add onion and pepper; saute until tender and light golden, about 7 to 9 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Set vegetables aside.
  
• In a medium bowl, beat together eggs, egg whites, salt and pepper. Scramble in same skillet over medium heat until almost cooked, about 1 to 1 1/2 minutes. Add vegetables back to skillet and gently mix; continue scrambling until eggs are set but not dry, about 30 seconds to 1 minute more.
  
• Top each roll bottom with about 3/4 cup egg mixture; cover with roll tops and serve. Yields 1 sandwich per serving.  ***5 points