The "New" Fried Egg Clubhouse

The egg white omelette replaces the middle bread layer in this nutritious upgrade.

  • Prep time: 10 min
  • Makes: 2 servings

Nutritional Information


  • Calories 407
  • Saturated Fat 2 g
  • Fat 10 g
  • Carbohydrates 51 g
  • Dietary Fibre 8 g
  • Protein 30 g
  • Sodium 898 mg


1 cup / 250 g
Naturegg Simply Egg Whites liquid egg whites, well shaken
2 tsp / 10 ml
prepared sun-dried tomato pesto
1/2 cup / 125 ml
lightly packed baby arugula or spinach leaves
slices of lean deli-roasted turkey
ripe avocado, thinly sliced
ripe tomato, sliced
slices of multigrain bread, toasted


  1. Coat a medium nonstick skillet with cooking spray and set over medium heat. Whisk whites with pesto until combined. Pour half the egg white mixture into skillet and swirl to coat. Cook, covered for 2 minutes or until set. Transfer to a plate. Repeat with remaining egg white mixture.

  2. Layer a slice of turkey and half the arugula on two pieces of toast. Quarter each omelet; stack quarters over the arugula. Top with an equal portion of avocado, tomato slices. Cap with remaining piece toast to sandwich fillings. Makes 2 servings.


  1. Substitute basil pesto for the sun-dried tomato pesto

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.

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