Skillet breakfast sandwich hack
Here's a fun way to make an egg sandwich all in one pan. The eggs go in first and then you place the bread right on top so the bread soaks in all the eggy deliciousness as they cook. The fillings are easy to customize: Go Greek with roasted peppers, dill, and feta, or try Italian with part-skim mozzarella, turkey pepperoni, and fresh basil. If you want some bacon with your sandwich, cook it in the pan first so your eggs can absorb all the bacon fat!
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