1 tomato
1 avocado
1 sweet onion
2-3 slices provolone cheese
6-8 fresh asparagus spears
4-6 oz. fresh mushrooms
2-3 whole wheat bagel thins (Thomas')
6-8 eggs whites
fat-free French dressing or salsa, for garnish (optional)

Cut up tomato, avocado and onions.

Place cheese in a pan and flip when golden brown. Take out, set aside.

Grill onions in pan, set asparagus spears on top of onions to cook. Take out, set aside.

Cut up and cook mushrooms in pan. Take out, set aside.

Toast bagel thins.

Cook egg whites in a non-stick pan with a little olive oil until done. Build sandwich and enjoy!

Makes 2 to 3 sandwiches.

Submitted by: L. Rosenwinkel