Ingredients

Heat a large skillet with extra virgin olive oil over medium heat. Add the shishito peppers and sautee for 6-10 minutes until the edges are blistered and peppers are tender. Add the cherry tomatoes to the pan for just a minute or two to warm them up. Cover the pan with a lid and set aside.

Scramble the egg whites in a separate skillet over medium heat. Season with salt and pepper if desired.

Toast the ezekiel bread in a toaster. Once done, immediately mash 1/2 of an avocado onto each slice of bread, spreading it out onto the edges. Season with salt and pepper, top each with half of the scrambled egg whites, then divide the peppers and tomatoes amongst each as well.

Season with salt and pepper and enjoy!