Scrambled Eggs, Tomato, Mozzarella, & Basil Sandwich
2 large EGGS 2 Tbsp. milk OR water salt and pepper, as desired 3 tsp. butter OR olive oil, DIVIDED 4 slices whole wheat OR white bread 2 slices mozzarella cheese 4 slices tomato 6 fresh basil leaves OR 1/4 tsp dried basil leaves
Yields: 2 sandwiches
- Nutritional Information
Per serving: 1/2 of recipe
Total fat: 18 g
Saturated fat: 9 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g
Cholesterol: 213 mg
Sodium: 530 mg
Carbohydrates: 27 g
Fiber: 4 g
Sugar: 4 g
Protein: 20 g
Vitamin A: 152 mcg
Vitamin D: 1 mcg
Folate: 54 mcg
Choline: 168 mg
Calcium: 293 mg
Iron: 2 mg
Potassium: 309 mg
This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
BEAT eggs, milk, salt and pepper in medium bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR egg mixture into skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking— pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.
SPREAD remaining 2 tsp. butter evenly on one side of each bread slice (or brush lightly with oil). PLACE 2 slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese, tomato and basil. COVER with remaining bread, buttered side up.
COOK sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
- Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
- Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
- How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.