1/4cuppico de gallo or no salt added Enrico's salsa
Instructions
In a skillet sauté vegetable until begin to brown; add egg whites and scramble season with black pepper.
On a warm griddle or flat top grill place thin bread and warm on one side.
Turn bread on the other side and spread cheese all over the bread.
Spread cooked vegetables egg mixture on half of the bread only.
When cheese begins to melt, fold in half to cover the vegetable scramble. Use a lifter to press firmly. Flip on the other side for 2 minutes and press.
Cut into four pieces and serve two pieces per person with fat free sour cream and Pico de Gallo.