EGG SANDWICH MEALS
are designed for quick mealtime solutions. Scrambled eggs are a perennial
favorite for good reason. They're quick, easy, and adaptable to a wide range
of recipes. Does your family balk at eating vegetables? Tempt them with
this fabulous open face sandwich. Stack up slices of sautéed veggies
on thick chunks of focaccia. Top it off with a scrambled egg. This version
uses zucchini, onion, and roasted sweet red pepper, but you can substitute
Veggie Egg Focaccia
- 1 Tablespoon
- 4 Lengthwise
slices zucchini, about 1/4-inch
- 4 Thin
- 2 Large
pieces focaccia bread, cut in half crosswise and toasted
- 1 Jar
(12 oz.) roasted sweet red pepper, drained and patted dry
- 4 Eggs
- 1/4 Cup
- 2 Teaspoons
dried oregano, or 1 tablespoon fresh, chopped
and pepper, optional
- 1 Tablespoon
oregano sprig, optional
- In a
12-inch skillet over medium heat, heat oil. Add the zucchini and onion
slices and cook until tender. Remove from the skillet.
zucchini in half crosswise and arrange on focaccia. Top with onion.
the pepper pieces to the skillet and cook over medium heat until heated
through, about 1 minute. Place ¼ of the peppers on each sandwich.
- In a
medium bowl, beat together eggs, milk, and oregano. Add salt and pepper
- In the
same skillet over medium heat, melt butter. Pour in egg mixture. As
mixture begins to set, gently draw an inverted pancake turner completely
across bottom and sides of skillet forming large, soft curds. Continue
cooking until eggs are thickened and no visible liquid egg remains.
Do not stir constantly.
egg mixture evenly and arrange over veggies. Garnish with tomato slices
and sprig or oregano, if desired. Serve immediately.
NUTRIENT CONTENT (Per serving of 1/4 recipe using dried oregano without
optional ingredients): 392 calories; 19 GM protein; 29 GM fat; 13 GM carbohydrates;
182 MG calcium; 269 MG phosphorous; 682 MG sodium; 202 MG potassium; 284
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