[healthy recipes] low carbohydrate breakfast sandwiches recipes.

This veggie-stuffed breakfast sandwich conveys a solid serving of protein in addition to new vegetables on low-sugar sandwich bread.

Fixing Checklist :

4 multigrain sandwich diminishes

4 teaspoons olive oil

1 tablespoon cut new rosemary or 1/2 teaspoon dried rosemary, squashed

4 eggs

2 cups new child spinach leaves

1 medium tomato, cut into 8 slender cuts

4 tablespoons decreased fat feta cheddar

⅛ teaspoon legitimate salt

Newly ground dark pepper

Directions Instructions Checklist :

Stage 1

Preheat stove to 375 degrees F. Split sandwich diminishes; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in stove around 5 minutes or until edges are light brown and fresh.

Stage 2

In the interim, in a huge skillet heat the leftover 2 teaspoons olive oil and the rosemary over medium-high hotness. Break eggs, each in turn, into skillet. Cook around 1 moment or until whites are set yet yolks are as yet runny. Break yolks with spatula. Flip eggs; cook on opposite side until done. Eliminate from heat.

Stage 3

Place the base parts of the toasted sandwich diminishes on four serving plates. Split spinach between sandwich diminishes on plates. Top each with two of the tomato cuts, an egg and 1 tablespoon of the feta cheddar. Sprinkle with the salt and pepper. Top with the excess sandwich slim parts.

Nourishment Facts :

Serving Size: 1 sandwich

Per Serving: 242 calories

protein 13g 

carbs 25g

dietary fiber 6.2g 

sugars 3.2g

 fat 11.7g 

immersed fat 2.9g 

cholesterol 214mg 

nutrient an iu 2448.4IU 

nutrient c 12mg 

folate 28.7mcg 

calcium 123.2mg 

iron 3mg 

magnesium 9.9mg 

potassium 143.8mg 

sodium 501.2mg

Trades: 1 1/2 starch, 1 fat, 1 medium-fat protein, 1/2 vegetables