Ingredients

1 tsp / 5 mL olive oil

olive oil

1/3 cup / 90 g Burnbrae Farms Liquid Egg Whites, well shaken

Burnbrae Farms Liquid Egg Whites, well shaken

Pinch each salt and pepper

each salt and pepper

1 flour tortilla (10-inch/25 cm)

flour tortilla (10-inch/25 cm)

1 1/2 oz / 45 g smoked cheese such as Oka, Gouda or Cheddar, grated

smoked cheese such as Oka, Gouda or Cheddar, grated

2 / 20 g slices deli ham or smoked turkey

slices deli ham or smoked turkey

1/2 cup / 125 mL Smoky Pepper Mix (see Advanced Preparation below)

Smoky Pepper Mix (see Advanced Preparation below)

1 tbsp / 15 mL Prepared chipotle or ancho pepper mayo (optional)

Prepared chipotle or ancho pepper mayo (optional)

Directions

1. Coat an 8-inch (20 cm) skillet with olive oil and heat over medium-low.
2. Lightly beat egg whites with 1 tbsp (15 mL) water, salt and pepper. Pour into pan. Cook, covered, for 2 to 3 minutes or until set.
3. Lay tortilla on work surface; sprinkle with half the cheese and top with omelette. Arrange ham and Smoky Pepper Mix down the centre. Drizzle with mayo (if using) and top with remaining cheese.
4. Fold in two sides, overlapping to enclose. Place, seam-side-down, on a flat grill or in a preheated cast iron skillet. Press with a small heavy skillet or weight. Toast, for 2 to 3 minutes, turning once. Cut in half to serve.

Tips

• Alternately toast sandwich in a panini press or sandwich grill.
• Replace egg white omelette above with Prestige IQF Omelettes.
• For advance assembly, scale up to make 12 sandwiches. Wrap well and reserve in the refrigerator for up to 2 days.

Advance Preparation

Ingredients

Smoky Pepper Mix:

2 tbsp / 30 mL

olive or vegetable oil

2

each large red and yellow pepper, thinly sliced

2

large sweet onions, quartered and sliced

1/3 cup / 75 mL

balsamic vinegar

4 tsp / 20 mL

smoked paprika

2 tsp / 10 mL

ground cumin

1 tsp / 5 mL

each salt and pepper

Directions

1. Sauté peppers and onion in oil in a large, deep skillet or on a flat top until tender and browned. Season with vinegar, paprika, cumin, salt and pepper; toss until well glazed. Cool and reserve in the refrigerator for up to 3 days. Makes about 6 cups (1.5 L) or 12 portions.