- Calories: 410
- Protein: 28 g
- Total Fat: 19 g
- Unsaturated Fat: 11 g
- Saturated Fat: 8 g
- Cholesterol: 390 mg
- Total Carbohydrate: 37 g
- Dietary Fiber: 0 g
- Total Sugar: 6 g
- Natural Sugar: 6 g
- Added Sugar: 0 g
- Sodium: 600 mg
This is such a fun recipe to make! The “egg-bread” technique is actually a common street food in India (it’s called a bread omelet sandwich), but because it reminds me of French Toast, we decided to call it that in my house. Once you get the hang of it, it’s a snap to pull together, but if you prefer to skip the egg-in-the-pan trick, you can easily just layer on your eggs—hard-boiled or scrambled—outside the skillet. There are so many different ways to build this sammie; whatever way you choose, it’s so delish. If you do decide to make it in the skillet, beware that it comes together super quickly because it’s such a thin layer of egg, so keep an eye on it and make sure to have all your ingredients prepped and ready to go. And note that a 10-inch skillet is really the ideal size for this recipe; it fits the two slices of bread or tortilla snugly. Get ready to be thoroughly satisfied by this unique and special enjoy-at-home lunch.
- Prep time
- Total Time
• 2 eggs, lightly beaten (or 1 whole egg + 2 egg whites) with a pinch of salt and pepper
• 2 slices whole-grain bread (any type)
• 2 to 4 tomato slices
• 1 ounce reduced-fat cheddar cheese (or any preferred cheese)
• Optional thinly sliced apple
Liberally coat a 10-inch skillet with oil spray and warm over medium heat. Add the eggs, tilting the skillet to evenly distribute them over the bottom of the hot pan.
One at a time, dip each slice of whole-grain bread into the uncooked egg, slightly coating one side of each slice. Then, place the un-dipped sides flat on the pan (Line them up so the bread bottoms are touching; this will position them correctly for when you later close the sandwich). Let the eggs cook and firm a bit, about 30 seconds. Using a wide spatula, carefully flip the entire thing over (eggs and two slices of bread). Allow the eggs to cook for another 15 to 20 seconds. Then, using the spatula, fold the excess egg over the two slices of bread.
On one slice of bread, add a couple of tomato slices, 1 to 2 slices reduced-fat cheddar cheese (~1 ounce), and optional sliced apple (we love it with the apple in my house). Then, flip the slice of bread without toppings over the bread with the toppings to form a sandwich. Allow the cheese to melt and transfer to a serving plate. Slice in half and dig in!
Try this B.L.E.A.T. Quesadilla.