Beef and Spinach Breakfast Sandwich - 22g Carbs, 5.4g Fiber
From: www.beefnutrition.org VIA Today's Dietitian September 2011
Servings: 4
12 oz cooked beef (such as steak, roast, pot roast or
deli roast beef), thinly sliced
4 eggs OR 1 cup egg substitute
1/2 cup chopped fresh baby spinach
1/2 cup diced tomatoes Salt and pepper (optional)
4 slices reduced-fat Swiss cheese
4 whole wheat round thin sandwich breads, split, toasted
1. Combine eggs, spinach and tomato in medium bowl. Spray large
nonstick skillet with cooking spray; heat over medium- high heat
until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are
almost set, stirring occasionally. Sprinkle with salt and pepper,
if desired.
2. Divide egg mixture into 4 separate portions in pan. Evenly top
with cheese and beef. Remove from heat and cover. Let stand 1 to
2 minutes or until cheese is melted.
3. Place one egg portion on bread bottoms. Close sandwiches; serve
immediately.
Servings: 4
Nutrition per Serving:
384 Calories, 15g Fat, 5g Saturated Fat, 5g Monounsaturated Fat,
282mg Cholesterol, 336mg Sodium, 22g Carbs, 5.4g Fiber, 42g Protein
4.7 mg niacin, 0.3 mg vitamin B6, 3.2 mcg vitamin B12, 4.8 mg iron,
41.4 mcg selenium, 6.0 mg zinc, 127.1 mg choline
This recipe is an excellent source of fiber, protein, niacin, vitamin B12, iron, selenium, zinc and choline; and a good source of vitamin B6.
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