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2017
Egg and Pepper Sandwiches Recipe

Egg and Pepper Sandwiches

This Lenten favorite is served open-faced with sautéed peppers, scrambled Egg Beaters and cheese

20
Prep Time
(MINUTES)
20
Total Time
(MINUTES)
4
Servings
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Ingredients

  • 4 slices Italian bread, 4-inches wide, 1/2-inch thick
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 clove garlic, cut in half
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/8 teaspoon ground black pepper
  • 4 slices (2/3 oz each) reduced fat provolone cheese

Nutrition Information

167
Calories
5g
Total Fat
14g
Protein
Serving Size: 4 servings (1 sandwich each)
View Complete Nutrition Information >

Directions

  1. Spray each bread slice on both sides with cooking spray. Rub each side of bread slices with cut side of garlic clove. Mince remaining garlic. Cover bread and set aside.
  2. Spray large nonstick skillet with cooking spray; heat over medium heat. Add minced garlic, green pepper and onion; cook and stir 4 minutes or until tender.
  3. Stir in Egg Beaters and black pepper. Cook without stirring until edges and bottom begin to set. Lift cooked part and gently scramble. Continue cooking until set. Remove from skillet and keep warm.
  4. Spray skillet with cooking spray; heat over medium heat. Add bread slices and toast 1 minute or until lightly browned; turn bread over. Top each bread slice evenly with egg mixture and cheese. Cover; heat until cheese is melted. Repeat, if necessary. Serve immediately.
Nutrition Information close
Amount per Serving
Calories 167  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 2 g 11%
Cholesterol 10 MG 3%
Sodium 389 MG 16%
Carbohydrate 15 g 5%
Dietary fiber 1 g 4%
Sugars 2 g 0%
Protein 14 g 28%
Vitamin A   14%
Vitamin C   24%
Calcium   17%
Iron   10%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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