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Egg-vegetable sandwich

  • 2 pcs Eggs
  • 2 pcs English muffin
  • 2 pcs Cherry tomato
  • 1 pcs Bell pepper
  • 2 tbsp Parmesan, grated
  • 2 tsp butter, unsalted
  • 1 tsp Water

  1. Beat the eggs with water and salt.
  2. Add tomatoes, bell pepper, and grated cheese.
  3. Pour the mixture in a baking pan and fry the eggs until the mixture is well-cooked. Do not stir, just flip when it's already cooked at the bottom.
  4. Carefully remove from the pan and set aside.
  5. Toast the English muffins in toaster and spread each half with butter.
  6. Place the egg onto the bottom of muffin half and sandwich with the other. Fold the egg omelette into half or quarter if needed.
  7. Serve and enjoy.

Good points

  • High in iron
  • High in selenium
  • High in thiamine
  • Very high in vitamin A
  • High in vitamin B
  • Very high in vitamin C

Preparation time: 10 min
Portions: 2
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 280.1 kcal
Carbohydrates: 30.81 g
Cholesterol: 180.98 mg
Sugar: 8.08 g
Protein: 13.91 g
Fat: 12.05 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com