Weight Watchers Mexican Scrambled Egg Sandwiches - cooking recipe

Ingredients

2 sprays cooking spray
6 eggs, large, plus 4 large egg whites
3 tablespoons scallions, sliced and uncooked
2 tablespoons cilantro, fresh and chopped
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
3/4 cup salsa, fat free and chunky style
6 light English muffins, split and toasted

Preparation

Coat large skillet with cooking spray; place over medium high heat.
In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook).
Remove from heat and gently fold in salsa.
Place 1/6 of eggs on top of each muffin bottom.
Top with tops.
NOTES:
Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.