Ciabatta Breakfast Sandwich
Servings and Ingredients
|4 Hy-Vee eggs|
|4 Hy-Vee egg whites|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|½ small onion, minced|
|½ c. finely chopped mushrooms|
|2 Roma tomatoes, seeded and chopped|
|2 tbsp. prepared pesto|
|4 Take & Bake whole-wheat ciabatta rolls, baked according to package directions|
- In small bowl whisk eggs, egg whites, salt and pepper. Set aside.
- Coat medium skillet with nonstick cooking spray and place over medium-high heat. Add onion, mushrooms and tomatoes; cook and stir until soft. Stir in pesto. Season with salt and pepper to taste. Transfer to plate and set aside.
- Wipe out skillet with paper towel; coat with nonstick cooking spray and place over medium heat. Add eggs; cook and stir until eggs are fully cooked.
- Divide eggs evenly among 4 ciabatta rolls and top with reserved mushroom mixture. Serve immediately.
395 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 190mg
- Sodium: 300mg
- Total Carbohydrates: 55g
- Protein: 20g