Egg white and Mushroom Sandwich
Egg white and Mushroom Sandwich is a healthy and filling breakfast option that is rich in protein, fiber, and other essential nutrients. This sandwich is made with whole wheat bread, which is high in fiber and essential nutrients. The egg provides a good dose of protein, while the mushrooms add a delicious flavor and are rich in vitamins and minerals. This recipe is vegetarian and dairy-free, making it suitable for many dietary preferences.
Allergen Information: Contains Egg, Mushroom
Nutrition Facts
Per serving
Energy
204 kcal
Protein
13 g
Carbs
31 g
Fat
5 g
Fiber
7 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Egg, poultry, white, raw
1 medium (33g)
Whole Wheat Bread
2 medium slice (60g)
Olive Oil
0.5 tsp (2.5g)
Button Mushroom
0.25 cup, sliced (50g)
Clove Garlic, Chopped
0.5 tsp (2.5g)
Instructions
Cooking Steps
Heat olive oil in a non-stick pan over medium heat.
Add chopped garlic and sliced mushrooms to the pan. Cook until the mushrooms are tender and golden brown. Season with salt and pepper to taste.
In a separate pan, cook the egg white to your desired doneness. Season with salt and pepper to taste.
Toast the whole wheat bread slices until lightly browned.
Layer the cooked mushrooms on one slice of bread. Top with the cooked egg white.
Cover with the other slice of bread and press gently.
Serve it.