Egg and Veggie Breakfast Sandwich
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 2 |
| Serving Size | 3.53 oz |
Ingredients
4 pieces
Eggs
3.53 oz
Bell peppers
1.77 oz
onion
1.77 oz
spinach
3.53 oz
Tomato
1.77 oz
Cheddar Cheese
0.5 tsp
salt
0.5 tsp
black pepper
1 tbsp
olive oil
4 slices
Bread
Directions
Step 1
In a bowl, beat the eggs and season with salt and black pepper.
Step 2
Heat olive oil in a pan over medium heat. Add the chopped bell peppers and onion. Cook until softened.
Step 3
Add the spinach and tomato to the pan. Cook until the spinach wilts.
Step 4
Pour the beaten eggs into the pan and cook, stirring occasionally, until they are scrambled and fully cooked.
Step 5
Toast the bread slices.
Step 6
Place the scrambled eggs and vegetable mixture on one slice of bread. Top with cheddar cheese and cover with another slice of bread.
Step 7
Repeat with the remaining bread slices and filling to make another sandwich.
Step 8
Serve the Egg and Veggie Breakfast Sandwiches warm and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 8.825 kcal | 0.44% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.1765 g | 0% |
| Saturated Fat | 0.1059 g | 0.1% |
| Fat | 0.353 g | 0.25% |
| Carbohydrates | 0.706 g | 0.14% |
| Sodium | 14.12 mg | 2.82% |
| Fibers | 0.1412 g | 0.37% |
| Sugars | 0.1765 g | 0% |
| Protein | 0.5295 g | 0.62% |
| Vitamin C | 1.059 mg | 1.18% |
| Calcium | 0.5295 mg | 0.11% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 14.12 mg | 2.82% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.06 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.353 mg | 27.15% |
| Vitamin B12 | 0.706 mcg | 29.42% |
| Vitamin E | 0.2824 mg | 1.88% |
| Zinc | 0.2118 mg | 0.04% |
| Selenium | 0.5295 mcg | 0.11% |
| Vitamin D | 0.2118 mcg | 1.41% |
Recipe Attributes
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