Egg And Broccolini Sandwiches Food
BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!
I know this sounds a little different, I thought so too when my friend had me over for breakfast. You won't be disappointed...my DH even loves them! I have also used egg beaters for a lighter touch. This is now my favorite way to eat eggs!
Provided by Amber C.
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
- In a small bowl beat eggs
- Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
- Stir occasionally.
- Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
- You don't want the broccoli too soft.
- Add cheese if you like and cover until melted.
- Serve with ketchup.
Nutrition Facts : Calories 156.9, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 149.7, Carbohydrate 2.6, Sugar 0.8, Protein 13.6
KOREAN EGG SANDWICH
This Korean breakfast sandwich, sold by city street vendors, is made of egg, cabbage, carrots, and onions, and topped with ketchup and brown sugar.
Provided by Naomi Imatome-Yun
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Serve immediately and enjoy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 36 g, Cholesterol 201 mg, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, Sodium 414 mg, Sugar 11 g, Fat 12 g, ServingSize 2 servings, UnsaturatedFat 0 g
BROCCOLI AND EGG SANDWICH
This was a specialty of my Grandma's. I remember when I was a kid she would sometimes make this for my mom to take for her lunch at work. Eventually Gram wound up sending about 6 sandwishes everytime because my mom's coworkers all wanted it when they smelled it. Grandma didn't measure anything, so these are estimates.
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
- Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
- When almost done, place a slice of provolone cheese over the top to melt.
- Serve on Italian bread.
EGG AND BROCCOLINI SANDWICHES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
- Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
- Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.
Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 15 grams, Cholesterol 362 milligrams, Sodium 1196 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 36 grams
EGG AND BROCCOLINI SANDWICHES
How to make Egg and Broccolini Sandwiches
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
- Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
- Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.
- Per serving: Calories 660; Fat 37 g (Saturated 15 g); Cholesterol 362 mg; Sodium 1,196 mg; Carbohydrate 46 g; Fiber 4 g; Protein 36 g
- Photograph by Christopher Testani
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