Ingredients
2
eggs, beaten
1/2
teaspoon salt-free seasoning blend
2
tablespoons chopped fresh chives
2
whole wheat thin bagels
2
slices tomato
2
thin slices onion
4
ultra-thin slices reduced-sodium deli cooked ham
2
thin slices reduced-fat Cheddar cheese
Preparation
Spray 8-inch skillet with cooking spray; heat skillet over medium heat. In medium bowl, beat eggs, seasoning and chives with fork or whisk until well mixed. Pour into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy; remove from heat.
Meanwhile, heat closed contact grill or panini maker 5 minutes.
For each panini, divide cooked eggs evenly between bottom halves of bagels. Top each with 1 slice tomato and onion, 2 ham slices, 1 cheese slice and top half of bagel. Transfer filled panini to heated grill. Close cover, pressing down lightly. Cook 2 to 3 minutes or until browned and cheese is melted. Serve immediately.
