Ishika's Scrambled Egg Sandwich
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 315.0
- Total Fat: 14.8 g
- Cholesterol: 191.5 mg
- Sodium: 490.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 2.2 g
- Protein: 12.2 g
View full nutritional breakdown of Ishika's Scrambled Egg Sandwich calories by ingredient
Number of Servings: 1
Ingredients
-
1 large raw egg
0.45 medium red onion
2 slices white bread
0.5 tbsp olive oil
0.5 pat (1" sq, 1/3" high) salted butter
salt to taste
Tips
If a non-stick pan is used, the olive oil can be eliminated from the frying, especially since butter is also used.
Directions
1. Chop the onion into small pieces, but not too fine.
2. Heat the oil in a frying pan/skillet and sauté the onions.Beat the egg in the meantime.
3. Once the onions turn translucent, add the beaten egg to the skillet and scramble until cooked.
4. Once the egg is cooked, butter the slices of bread and place 1 slice, butter-side down in a triangle sandwich-maker. Put all the scrambled egg on the bread and put the other slice of bread on top of the egg, butter-side up.
5. Once the sandwich is golden-brown and the edges crispy, remove and serve.
Serving Size: 2 halves (for 1 person)
Number of Servings: 1
Recipe submitted by SparkPeople user GIRLINSING.
2. Heat the oil in a frying pan/skillet and sauté the onions.Beat the egg in the meantime.
3. Once the onions turn translucent, add the beaten egg to the skillet and scramble until cooked.
4. Once the egg is cooked, butter the slices of bread and place 1 slice, butter-side down in a triangle sandwich-maker. Put all the scrambled egg on the bread and put the other slice of bread on top of the egg, butter-side up.
5. Once the sandwich is golden-brown and the edges crispy, remove and serve.
Serving Size: 2 halves (for 1 person)
Number of Servings: 1
Recipe submitted by SparkPeople user GIRLINSING.