Scrambled Eggs, Bacon & Tomato Panini
2 large EGGS 2 Tbsp. water salt and pepper, as desired 2 tsp. butter, room temperature 4 slices whole wheat OR white bread 4 slices fully cooked bacon 4 slices tomato 2 slices Swiss cheese
Yields: 2 Servings
- Nutritional Information
Per serving: 1/2 of recipe
Total fat: 21 g
Saturated fat: 10 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 5 g
Cholesterol: 226 mg
Sodium: 641 mg
Carbohydrates: 27 g
Fiber: 4 g
Sugar: 4 g
Protein: 23 g
Vitamin A: 126 mcg
Vitamin D: 1 mcg
Folate: 52 mcg
Choline: 174 mg
Calcium: 323 mg
Iron: 2 mg
Potassium: 333 mg
This recipe is an excellent source of protein and choline, and a good source of folate.
HEAT panini press according to manufacturer’s directions.
BEAT eggs, water, salt and pepper in microwave-safe bowl until blended. MICROWAVE on HIGH 45 seconds; STIR. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
SPREAD butter evenly on one side of each bread slice. LAYER bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. COVER with remaining bread, buttered side up.
GRILL sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
- No panini press? Sandwiches can be grilled in a skillet over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
- Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
- Microwave ovens vary. Cook time may need to be adjusted.