Warning: These photos may cause drooling, extreme hunger pains, & the immediate urge to cook. Please read responsibly.
It’s Friday! I hope everyone had a wonderful 4th of July filled with friends, family, food, and fireworks. I had a recipe for a breakfast panini I made Jeremy a couple weeks ago hidden in my computer files. I decided to bring it back to light and share it for my Fab Fit Friday post!
It’s the perfect light sandwich to pack for school, road trips, or work! It’s super easy to make and budget friendly.
You will need: 1/2 small red onion, 1/2 large zucchini, 1/2 bell pepper, 1 tablespoon olive oil, 1 tablespoon garlic and parsley seasoning, 1/2 tsp black pepper, 6 slices whole grain bread, 5 egg whites, 1 egg yolk,3 slices applegate farms organic ham (optional)
-Chop up vegetables.
-Saute vegetables, seasoning, and olive oil in a frying pan on high.
Crack eggs into a bowl and mix together. (5 egg whites, 1 egg yolk)
-Heat indoor grill to 425.
-If you do not have a grill, toast the bread or cook it like a grilled cheese sandwich on a frying pan.
-Mix eggs and sauteed vegetables together.
-.Poor 1/2 cup of the vegetable and egg mixture onto a non stick frying pan.
-Cook on medium heat.
-Cook both sides of the egg like a pancake.
-Once the egg is fully cooked, top a slice of bread.
This recipe will make 3 paninis. Each slice of bread should be topped with 1/2 cup of the egg and vegetable mixture.
-Top the egg and vegetable layer with one slice of ham. You can either add cheese, vegetarian meat, or whatever you’d like!
-Top the sandwich with another slice of bread.
Spray the grill with organic cooking spray or olive oil. Place the sandwiches on the grill and close.
-Continue to check the panini by lifting up the grill. The bread will be crisp and their will be light brown lines.
Makes 3 Paninis.
Nutrition Per Panini: (depending on the brand of bread used) Rudi’s Organic Bakery has the best low calorie bread.
215 Calories, 6 g Fat, 20 g Carbohydrates, 5 g Fiber 19 g Protein, 3 g Sugar
You can make a bunch in advance and wrap them up in tin foil to eat through out the week for breakfasts. If you freeze them, defrost them for two minutes, and then microwave for 45 seconds.
I paired Jeremy’s sandwich with grapes, cottage cheese and a pickle!
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