YOUR SOLIN GENERATED RECIPE
High-Protein Egg and Veggie Breakfast Sandwich
Toasted whole wheat bread layered with a fluffy egg white scramble and sautéed vegetables, finished with melted cheddar for a savory and satisfying start.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 slices whole wheat bread
1 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp extra virgin olive oil
2 tbsp plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Finely dice the red bell pepper and yellow onion into uniform pieces.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced peppers and onions to the skillet and sauté for 3-4 minutes until the onions are translucent and the peppers are slightly softened.
Pour the egg mixture into the skillet with the vegetables, stirring gently with a spatula until the eggs are just set and fluffy.
While the eggs are finishing, toast the slices of whole wheat bread until golden brown and crisp.
Spread the plain Greek yogurt evenly onto one side of each slice of toast to act as a creamy, high-protein condiment.
Place the egg and vegetable scramble onto one slice of toast, top with the sharp cheddar cheese, and cover with the second slice of toast.
Slice the sandwich in half and serve immediately while the cheese is melted and warm.