Sweet and Hot Pepper Open-Faced Egg Sandwiches

Total Time

35 min

Preparation Time

10 min

Cooking Time

25 min

767

Ingredients (4 Servings)

  • 4 slices whole-grain sourdough bread
  • 4 tsp extra-virgin olive oil, divided
  • 1 1/4 cups thinly sliced red bell pepper
  • 1 1/4 cups thinly sliced red onion
  • 3 garlic cloves, minced
  • 1 hot cherry pepper, bottled, drained and thinly sliced
  • 1 tbsp 1% low-fat milk
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 7 large eggs, lightly beaten
  • part-skim mozzarella cheese, shredded (about 1/4 cup)
  • 1/4 cup fresh flat-leaf parsley leaves

Directions

  • Preheat broiler to high.
  • Place bread slices on a baking sheet; broil 1 minute on each side or until toasted.
  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add bell pepper, onion, garlic, and cherry pepper to pan; sauté 3 minutes or just until tender. Remove pepper mixture from pan. Return pan to medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Combine milk, salt, pepper, eggs, and cheese in a bowl, stirring with a whisk; add to pan. Cook 2 1/2 minutes or until eggs are set but still soft, stirring constantly. Top bread slices with pepper mixture and egg mixture; sprinkle with parsley.

Nutrition

Per serving:
  • Calories:- 173
  • Fat:- 4 g
  • Cholesterol:- 15 mg
  • Sodium:- 75 mg
  • Carbohydrate:- 81 g
  • Fiber:- 6 g
  • Protein: 40 g