Avocado & Egg White Breakfast Sandwich

Toast the whole grain bread until golden brown.

In a small non-stick skillet, heat half a tablespoon of olive oil over medium heat.

Pour the egg whites into the skillet and cook until set, gently scrambling. Add a pinch of salt for taste.

Slice the avocado in half, remove the seed, and scoop the flesh into a bowl. Mash lightly with a fork and season with lemon juice, salt, and pepper.

Spread the mashed avocado over one side of the toasted bread slices.

Place a slice of tomato on top of the avocado, followed by the cooked egg whites.

Add fresh spinach leaves.

Top with the second slice of bread, cut in half and serve.