Easy Veggie Egg Sandwich
A delightful marriage of fluffy eggs, vibrant vegetables, and creamy avocado, all nestled between toasted whole grain bread, perfect for a nutritious breakfast.
Ingredients
Main Ingredients
- 2 large Eggs Cook to your liking. For a vegan option, consider using tofu or chickpea flour scrambled with spices.
- 1 cup Bell peppers Diced. Can be swapped for zucchini or mushrooms.
- 1 cup Spinach Fresh leaves. Use more if you love spinach.
- 1 medium Tomato Sliced.
- 1/4 cup Red onion Finely chopped.
- 4 slices Whole grain bread Toasted.
- 1 small Avocado Mashed. Can use hummus or Greek yogurt as an alternative.
- 1 tablespoon Olive oil For sautéing.
- To taste Salt
- To taste Pepper
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat. Add the diced bell peppers and red onion, cook for about 3-4 minutes until softened.
- Stir in the fresh spinach and cook for another 1-2 minutes until wilted.
- In a separate pan, scramble or fry the eggs according to your preference. Season them with salt and pepper to taste.
- While the eggs are cooking, toast the whole grain bread until browned.
- On two slices of toast, layer the sautéed vegetables, cooked eggs, slices of tomato, and spread the mashed avocado over the top. Finish with the other slice of toast.
Notes
For easier handling, consider cutting the sandwich diagonally. Pair with drinks like orange juice or herbal tea, and consider side dishes such as mixed fruit or a garden salad.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 2gSodium: 400mgFiber: 8gSugar: 3g
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