Egg Sandwich with Pastrami & Swiss

Cook This, Not That! Pg. 318

Serves 4

325 Calories per serving

 

½ Tbsp	Butter
4 oz	Lean Pastrami (or turkey Pastrami), cut into strips
6	Eggs
2 Tbsp	Milk
	Salt & Black Pepper to Taste
4 Slices	Low-fat Swiss Cheese
4	Whole-wheat English Muffins, lightly toasted

 

• Melt butter in a large nonstick skillet over medium heat. Add the pastrami & sauté for 2-3 minutes. Turn the heat down to low. Combine the eggs with the milk & a few pinches of salt & pepper. Whisk lightly, then add to the pan. Use a wooden spoon to constantly stir the eggs, scraping from the bottom as they set, as they'll continue to cook once removed from the stovetop.
  
• Place a slice of Swiss on the bottom of each English muffin. Divide the scrambled eggs among the muffins, top with the muffin tops, & serve.