Skillet breakfast sandwich hack
2 large, whisked
1 medium, thinly sliced
Reduced-fat cheddar cheese
Light whole grain bread
Fresh cherry tomato(es)
4 medium, halved
½ cup(s), baby-variety
- In a small bowl, whisk eggs; stir in salt and pepper and set aside.
- Coat a medium nonstick skillet with cooking spray; set over medium-high heat. When hot, add scallions to skillet; cook, stirring, 30 seconds. Pour eggs into skillet; sprinkle with cheese. Place bread over egg mixture (arranging slices so they are next to each other and the bottom edges are touching). Once eggs are cooked, using a large spatula, flip bread and eggs over all at the same time (so eggs are now on top).
- Fold sides of cooked egg in so they are no longer hanging over bread; top with tomatoes and arugula. Flip one slice of bread over the other to form a sandwich; slice in half and serve immediately.
- Serving size: 1 sandwich