Login
Create Account
Potato and Egg Italiano Sandwich
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Great for a fancy Sunday breakfast.
-
Main Ingredient
potato and egg
-
Category: Sandwiches
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 10 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
Nutrients per sandwich: Calories: 230, Total fat: 8 g, Sat. fat: 1.5 g, Carbs: 29 g, Fiber: 5 g, Protein: 12 g, Sodium: 310 mg, Cholesterol: 95 mg.
-
Posted By: compliments
-
Posted On: Nov 26, 2014
Number of Servings:
Ingredients:
- 1 - whole egg
- 2 - egg whites
- 1/4 cups - potato peeled, diced finely
- 1 1/2 teaspoons - olive oil divided
- 1 tablespoons - water
- 1/4 cups - sweet red pepper diced
- 1/4 cups - onion diced
- 1 cloves - garlic finely minced
- 1 1/2 teaspoons - fresh basil finely chopped
- 1 1/2 teaspoons - low-fat Parmesan cheese
- dashes - ground black pepper
- 2 - small whole-wheat Italian rolls each cut in half
- 8 leaves - raw spinach (about 1/2 cup)
- 4 slices - tomato
Directions:
1. Beat together whole egg and egg whites in a small bowl; set aside.
2. Sauté potato in a medium pan with water and 1/2 teaspoon oil over medium heat. After 5 minutes, add red pepper, onion and garlic; cook until soft, then pour in eggs.
3. Meanwhile, in a separate bowl, mix basil, cheese, black pepper and remaining teaspoon of oil.
4. Stir eggs gently, then flip and cook until done.
5. Spread 1/2 of basil-cheese mixture on top half of each roll. Then put 1/2 of egg mixture, 4 spinach leaves and 2 slices of tomato on other half of each roll, and cover with roll top.
Comments