Egg Sandwich with Veggies
This Egg Sandwich with Veggies is a classic breakfast or lunch dish that is easy to make and filling. It is a good source of protein. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
326 kcal
Protein
20 g
Carbs
32 g
Fat
14 g
Fiber
6 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Egg, poultry, whole, raw
2 medium (100g)
Whole Wheat Bread
2 medium slice (60g)
Olive Oil
0.5 tsp (2.5g)
Chopped Onion
0.25 small cup (25g)
Chopped Tomato
0.25 small cup (25g)
Instructions
Cooking Steps
In a small bowl, whisk the eggs with veggies, salt and pepper.
Heat the oil in a non-stick pan over medium heat.
Add the whisked eggs to the pan and cook, stirring occasionally.
Toast the bread slices until crispy.
Place the cooked eggs on one slice of bread.
Cover with the other slice of bread and serve hot.