Toasted egg and vegetable scramble sandwich

3 large Egg, fresh, whole, raw
1/2 tablespoon evaporated milk
.33 cup, chopped Peppers, sweet, red, fresh
.25 cup, chopped Onions, raw
.33 cup, diced Celery, raw
1 dash Salt
1 dash Pepper, black
1 tsp Dill weed, dried
4 slice Bread, mixed-grain (includes whole-grain, 7-grain)
2 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
1 tbsp Canola Oil
2 tbsp Ketchup, Heinz

The vegetables can be exchanged for other vegetables.

Dice the onion, and set aside.
Dice the celery, and set aside.
Dice the red pepper, and set aside.

In a medium bowl, whisk the eggs with the evaporated milk, salt, pepper, and dill, and set aside.

Preheat a medium sized frying pan. Add the oil. Set the pan to low, and fry the onion until it starts to get translucent. Add the celery, and fry at low for about 1 minute. Add the red pepper and fry for about 2 minutes. Remove the veggies from the pan, and place them on a small plate. Set them aside.

Add the egg mix to the pan, and let it spread out. Fry the egg mixture until it is about half done. Add the vegetables, and scramble everything, frying until the eggs are done. Place the mixture in a bowl, and set it aside while you prepare the bread.

Toast 4 slices of whole wheat bread (or white, or rye).
Spread the toasted bread with mayonnaise and ketchup.
Divide the scrambled egg / vegetable mix on 2 of the toasted bread slices, and top with the remaining slices.





Serving Size: Makes 2 sandwiches

Number of Servings: 2

Recipe submitted by SparkPeople user TESTYCATLADYP.