Egg and Vegetable Sandwich
A quick, satisfying sandwich filled with scrambled eggs and fresh vegetables, perfect for breakfast or a light lunch.
- Total time
- 15 min
- Servings
- 1
- Calories
- 450
- Protein
- 20g
Ingredients
- 2 slices bread
- 2 large eggs
- ½ medium bell pepper
- ¼ medium onion
- 1 slice cheese
- 1 tbsp butter
Instructions
- 1
Dice the 1/2 bell pepper and 1/4 onion into small pieces. Crack the 2 eggs into a bowl and beat with a fork until yolks are broken.
- 2
Melt 1/2 tbsp butter in a nonstick skillet over medium heat. Add the diced pepper and onion, cook until softened, about 3 minutes.
- 3
Pour the beaten eggs into the skillet. Stir gently with a spatula until eggs are just set but still moist, about 2 minutes. Season with salt and pepper.
- 4
Spread the remaining 1/2 tbsp butter on one side of each bread slice. Place one slice buttered side down in a clean skillet over medium heat.
- 5
Top with the egg mixture and 1 slice cheese, then the second bread slice buttered side up. Cook until golden on the bottom, about 2 minutes, then flip and cook until golden and cheese melts, about 2 more minutes.
Tools you’ll need
- Nonstick skillet
- Spatula
- Knife
- Cutting board
- Bowl
- Fork
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