Open-Faced Egg Sandwiches
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 2 servings.
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri
Ingredients
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4 large egg whites
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2 large eggs
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2 tablespoons grated Parmesan cheese
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2 teaspoons butter, softened
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2 slices whole wheat bread, toasted
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1/8 teaspoon dried rosemary, crushed
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1/8 teaspoon pepper
Directions
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1.
Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set.
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2.
Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts
1 sandwich: 231 calories, 11g fat (5g saturated fat), 226mg cholesterol, 416mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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