Open-Face Egg Sandwich
From EatingWell: January/February 2014
In this healthy open-face egg sandwich recipe, Swiss cheese and chives are gently folded into the beaten egg and layered with tomato on multigrain toast.
- 1 large egg, beaten
- 1/2 cup diced low-fat Swiss cheese (2 ounces)
- 2 tablespoons snipped fresh chives or 2 teaspoons dried
- 1 slice multigrain bread, toasted
- 2 slices tomato
- Coat a small nonstick skillet with cooking spray and heat over medium heat. Add egg and cook, without stirring, until the egg starts to set around the edges, about 30 seconds. Add cheese and chives and cook, folding the cheese into the egg, until fluffy and set, 1 1/2 to 2 minutes more. Place on toast and top with tomato.
Per serving: 262 calories; 10 g fat (4 g sat, 4 g mono); 206 mg cholesterol; 16 g carbohydrates; 1 g added sugars; 4 g total sugars; 26 g protein; 3 g fiber; 321 mg sodium; 304 mg potassium.
Nutrition Bonus: Calcium (61% daily value), Vitamin B12 & Zinc (23% dv), Vitamin A (19% dv), Vitamin C (15% dv)
Carbohydrate Servings: 1
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- Type of Dish
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- January/February 2014