Tuscany Egg Sandwich
Serves
1
Prep Time
10 min
Cook Time
3 min
Print Recipe
This egg sandwich can be made with a variety of breads, such as focaccia, or try an onion or cheese bun. Whatever you choose, this Tuscan delight will take centre stage at any luncheon.
Ingredients
- 2 eggs
- 1 tbsp (15 mL) water
- ⅛ tsp (0.5 mL) pepper
- 1 small focaccia bun
- 1 tbsp (15 mL) light mayonnaise or salad dressing
- 1 tbsp (15 mL) tomato pesto
- 2 tbsp (30 mL) roasted red peppers, well drained and sliced
- 2 tbsp (30 mL) crumbled light feta cheese
- 8 fresh basil leaves
Instructions
- Step 1
Whisk eggs, water and pepper in small bowl.
- Step 2
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Cook until set. Remove skillet from heat.
- Step 3
Cut focaccia in half. Spread mayonnaise on bottom half, and pesto on top half. Arrange red peppers over mayonnaise. Top with omelette, feta cheese and basil. Cover with top half of focaccia.
Tips
Instead of focaccia, use an onion or cheese bun.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 413 |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 29 g |
| Fibre | 2 g |
| Sugars | 5 g |
| Protein | 20 g |
| Sodium | 839 mg |