6-ounce Can water-packed solid tuna
3/4 cup Prepared hummus
1 cup Finely shredded fresh spinach leaves
1 cup Grated carrots
1 tsp Cumin
8 slices Ezekiel Bread
1/2 cup Low-fat milk
1 Large egg
2 Large egg whites
1. Crumble tuna in a bowl. Add hummus, spinach, carrots and cumin; mix thoroughly. Make four sandwiches with the bread and tuna mixture.
2. In a shallow bowl whisk together milk and egg and egg whites. Dip each sandwich one at a time until lightly soaked on both sides. You should use all egg mixture.
3. Spay a large nonstick skillet with Pam or other vegetable spay. Over very low heat add sandwiches cover loosely with a lid or piece of foil.
4. Cook until the undersides of the sandwiches are well browned, 8 to 10 minutes. Turn over and cook still covered until second side is well browned.
Nutritional info: 290 calories; 6 g fat; 31 g carbs; 25 g protein
Serve open faced for lower calories and about half the carbs.