Veggie & Egg Breakfast Sandwich
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
1 Milton's Healthy Multi-Grain English Muffin1 Laughing Cow Light Creamy Swiss Original Cheese wedge1/2 cup baby spinach1/4 cup grape or cherry tomatoes1/4 cup any color bell pepper, chopped1 egg1 tablespoon chopped onion1/4 teaspoon garlic, minceddash of salt and/or red pepper flakes (optional)
Spray a small skillet with non-stick cooking spray. Over medium heat saute the onion, garlic and bell pepper for 3 minutes.
Meanwhile, beat the egg with a small splash of water (1 tsp or so) and seasonings, if desired.
Add the tomatoes to the skillet (or sometimes I eat them fresh on the side) and spinach. Cook until spinach is wilted.
Toast your english muffin and spread with the laughing cow cheese wedge.
Once spinach is wilted add the egg and cook through. As it solidifies, try and arrange it to the size of the muffin so it fits nicely. Add the egg to the muffin to make it a sandwich and enjoy.
Serving Size:�1 sandwich
Meanwhile, beat the egg with a small splash of water (1 tsp or so) and seasonings, if desired.
Add the tomatoes to the skillet (or sometimes I eat them fresh on the side) and spinach. Cook until spinach is wilted.
Toast your english muffin and spread with the laughing cow cheese wedge.
Once spinach is wilted add the egg and cook through. As it solidifies, try and arrange it to the size of the muffin so it fits nicely. Add the egg to the muffin to make it a sandwich and enjoy.
Serving Size:�1 sandwich
Nutritional Info Amount Per Serving
- Calories: 278.6
- Total Fat: 7.2 g
- Cholesterol: 189.5 mg
- Sodium: 628.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 4.0 g
- Protein: 13.1 g
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