beef and spinach breakfast sandwich
- 12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
- 4 eggs or 1 cup egg substitute
- 1/2 cup chopped fresh baby spinach
- 1/2 cup diced tomatoes
- salt & pepper to taste
- 4 slices reduced-fat Swiss cheese
- 4 whole wheat round thin sandwich breads, split, toasted
Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.
Place one egg portion on bread bottoms. Close sandwiches; serve immediately.
Nutrition information per serving: 384 calories; 15 g fat (5 g saturated fat; 5 g monounsaturated fat); 282 mg cholesterol; 336 mg sodium; 22 g carbohydrate; 5.4 g fiber; 42 g protein; 4.7 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 4.8 mg iron; 41.4 mcg selenium; 6.0 mg zinc; 127.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B12, iron, selenium, zinc and choline; and a good source of vitamin B6.
Nutrition information per serving, using egg substitute: 366 calories; 13 g fat (4 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 380 mg sodium; 22 g carbohydrate; 5.4 g fiber; 43 g protein; 4.8 mg niacin; 0.3 mg vitamin B6; 2.8 mcg vitamin B12; 5.2 mg iron; 41.5 mcg selenium; 6.3 mg zinc; 2.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.