Recipe
Breakfast
Ciabatta Breakfast Sandwich
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
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.
Nutrition facts
Servings
395 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 190mg
- Sodium: 300mg
- Total Carbohydrates: 55g
- Protein: 20g
Recipe Source:
Try-Foods International.