- 24 large eggs, beaten
- 1 1/2 cups water
- 2 tsp. dried thyme
- 2 tsp. onion powder
- 1 tsp. cracked pepper
- 12 (8-9 inch round or oblong) whole-grain flatbreads
- 12 oz. grilled chicken breast or lean turkey breast
- 12 oz. lean turkey breast (sliced)
- 12 cooked bacon slices, halved
- 18 oz. shredded reduced-fat, low-sodium cheese
DIRECTIONS:
1. Blend eggs, water and spices.
2. For each sandwich, pour ⅔ cup egg mixture into a spray-coated non-stick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
3. Position flatbread horizontally. Add omelet. Onto left side of the omelet, layer 1 oz. grilled chicken breast, 1 oz. lean turkey breast, and 1½ oz. cheese. Fold flatbread in half.
4. Grill or fry flatbread over medium heat just until cheese melts and heated throughout.
