Ingredients:

• Spread:
• 1/2 cup cooked white beans
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 2 tbsp lemon juice
• Filling:
• 1 cup uncooked assorted vegetables
• 2 egg whites
• 1/2 tsp: basil, parsley, salt, and black pepper
• 2-3 slices of whole wheat bread

Method

Combine white beans, mustard, and lemon juice in a food processor. Add additional lemon juice for desired consistency. Set aside. In a greased skillet on low heat, cook vegetables until almost done. Add egg white and spices and continue cooking until mixture is done. Spread some bean mixture over each slice of toasted bread, then add a small portion of egg mixture on top. Serve immediately.