Portobella, Egg, and Pork Breakfast Sandwich
Serves
8
Prep Time
15 min
Cook Time
30 min
Print RecipeIngredients
- 2 tsp (10 mL) oil
- 8 oz (230 g) lean ground pork
- ¾ tsp (4 mL) salt, divided
- Pepper, to taste
- 2 cups (500 mL) chopped portobella mushrooms, about 2 large (see TIPS)
- ¼ cup (60 mL) diced onion
- ¼ cup (60 mL) diced sweet bell pepper
- 1 cup (250 mL) lightly packed spinach, chopped
- 10 eggs
- 1 cup (250 mL) 2% cottage cheese
- 16 slices bakery-style sourdough or multi-grain bread, toasted and lightly buttered
- Sliced Havarti or Swiss cheese (optional)
- Lettuce leaves and sliced tomato
Instructions
- Step 1
Heat oil in a non-stick skillet; crumble in pork and season with 1/2 tsp (2 mL) salt and pepper to taste. Add mushrooms, onion, and bell pepper; cook until browned. Stir in spinach; set aside to cool.
- Step 2
Preheat oven to 350°F (180°C). Coat a 10- x 15-inch (25- x 38-cm) rimmed baking sheet with non-stick spray; top with a piece of parchment paper. Spray paper as well.
- Step 3
In a large bowl, whisk eggs with remaining salt until broken up; mix in cottage cheese and cooled pork mixture.
- Step 4
Pull the centre oven rack partially out of oven. Place baking sheet on rack and carefully pour egg mixture onto baking sheet, spreading mixture evenly with a spatula.
- Step 5
Bake for 20 minutes or until eggs are set. Let stand for at least 5 minutes. Cut the omelette to fit the size of toasted bread and top with sliced cheese, if using, lettuce, and tomatoes. Close with remaining bread.
Tips
- Using a spoon, scrape the gills from the portobello mushrooms before chopping.
- Store leftover omelette in the refrigerator for up to 4 days. Reheat the omelette in the microwave for 1 to 2 minutes before adding to toast.
- Skip the toast and serve the omelette with a fruit salad or leafy green salad for a Sunday brunch.
Nutrition Facts
| Per 1 sandwich or 1/8 recipe serving | |
|---|---|
| Calories | 440 |
| Fat | 21 g |
| Saturated Fat | 9 g |
| Trans Fat | 0.5 g |
| Carbohydrate | 38 g |
| Fibre | 3 g |
| Sugars | 6 g |
| Protein | 24 g |
| Sodium | 770 mg |
