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Scrambled Egg Sandwiches

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  Butter 2 Tablespoon
  Chopped mushrooms 1 Cup (16 tbs)
  Onion 1 Small
  Eggs 3
  Cold water 3 Tablespoon
  Ground black pepper To Taste
  Chopped parsley 2 Tablespoon
  Grated monterey jack cheese 1⁄2 Cup (8 tbs)
  Whole wheat pita 3 , cut in half
  Ripe tomato 1 , peeled seeded and chopped
  Scallion 1 , chopped (Including Green Part)
  Liquid red pepper seasoning 1 Dash
  Salt To Taste

1. Melt the butter in a small skillet and saute the mushrooms and onion until tender but not browned.
2. Combine the eggs, water, salt and pepper to taste, and parsley. Pour over the mushroom mixture and stir over medium heat until the eggs are set but still soft. Sprinkle with the cheese, cover, remove from heat, and let stand for 1 minute.
3. Spoon the egg mixture into pita halves. Combine the tomato, scal-lions, and red pepper seasoning and spoon over the egg mixture.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1165 Calories from Fat 542

% Daily Value*

Total Fat 64 g98.1%

Saturated Fat 31.8 g159.2%

Trans Fat 0 g

Cholesterol 765 mg255%

Sodium 1800.4 mg75%

Total Carbohydrates 104 g34.5%

Dietary Fiber 16.8 g67.3%

Sugars 13 g

Protein 55 g110.6%

Vitamin A 117.1% Vitamin C 116.8%

Calcium 65% Iron 58.9%

*Based on a 2000 Calorie diet

Scrambled Egg Sandwiches Recipe