Ricotta, Arugula, Egg Sandwich
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 266.5
- Total Fat: 9.6 g
- Cholesterol: 314.6 mg
- Sodium: 693.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.2 g
- Protein: 22.7 g
View full nutritional breakdown of Ricotta, Arugula, Egg Sandwich calories by ingredient
Introduction
Adapted from 2010 Cooking Light Recipe Adapted from 2010 Cooking Light RecipeNumber of Servings: 2
Ingredients
-
2 Pepperidge Farm 7 Gran Sandwich Thins
Cooking Spray
1 C. Arugula
2-3 drops lemon juice
2-3 pinches of salt (divided)
pepper to taste
3 large eggs
1/2 C. fat free ricotta cheese
1/8 C. shredded parmesan
Directions
Combine arugula, cooking spray, lemon juice, pinch of salt and pepper. Toss gently.
In a large non-stick skillet over medium heat, crack eggs into pan. Cook 2 minutes. Flip. Cook an additional 2 minutes or until the whites are set. Remove from heat.
Toast sandwich thins.
Combine salt, ricotta, parmesan. Spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with salt and pepper to taste.
Serving Size: 1 Sandwhich
Number of Servings: 2
Recipe submitted by SparkPeople user HAPPYGIRL4284.
In a large non-stick skillet over medium heat, crack eggs into pan. Cook 2 minutes. Flip. Cook an additional 2 minutes or until the whites are set. Remove from heat.
Toast sandwich thins.
Combine salt, ricotta, parmesan. Spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with salt and pepper to taste.
Serving Size: 1 Sandwhich
Number of Servings: 2
Recipe submitted by SparkPeople user HAPPYGIRL4284.