Ciabatta Breakfast Sandwich

In small bowl whisk eggs, egg whites, salt and pepper. Set aside.

Coat medium skillet with nonstick cooking spray and place over medium-high heat. Add onion, mushrooms and tomatoes; cook and stir until soft. Stir in pesto. Season with salt and pepper to taste. Transfer to plate and set aside.

Wipe out skillet with paper towel; coat with nonstick cooking spray and place over medium heat. Add eggs; cook and stir until eggs are fully cooked.

Divide eggs evenly among 4 ciabatta rolls and top with reserved mushroom mixture. Serve immediately.