Egg Vegetable Sandwich
A wholesome and satisfying breakfast sandwich packed with fluffy eggs and crisp, colorful vegetables.
Ingredients
- •8 large eggs
- •4 tablespoons whole milk or soy milk
- •1/2 cup finely diced red bell pepper
- •1/2 cup finely diced zucchini
- •1/4 cup finely chopped red onion
- •2 cups fresh baby spinach
- •2 tablespoons unsalted butter or olive oil
- •8 slices of whole grain bread
- •4 slices of cheddar cheese or vegan cheese alternative
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Whisk the eggs, milk, salt, and pepper in a large bowl until well combined.
- 2
Heat one tablespoon of butter or oil in a large non-stick skillet over medium heat.
- 3
Add the bell pepper, zucchini, and onion to the skillet and sauté for 5 minutes until softened.
- 4
Stir in the baby spinach and cook for 1 minute until wilted, then remove the vegetables from the pan.
- 5
Add the remaining tablespoon of butter or oil to the skillet and pour in the egg mixture.
- 6
Cook the eggs over medium-low heat, stirring gently, until they are soft-set.
- 7
Fold the sautéed vegetables back into the eggs and cook for another minute until the eggs are fully set but still moist.
- 8
Toast the bread slices until golden brown.
- 9
Assemble the sandwiches by placing a slice of cheese on four pieces of toast, topping with the egg and vegetable mixture, and closing with the remaining toast slices.
💡 Chef tips
- For a make-ahead version, prepare the egg and vegetable mixture the night before and store it in an airtight container in the refrigerator.
- You can swap the cheddar cheese for feta or goat cheese for a tangier flavor profile.
- Ensure your vegetables are diced very small so they cook quickly and distribute evenly throughout the eggs.
✅ How it should turn out
The finished sandwich features golden-brown toast holding a warm, fluffy egg scramble filled with vibrant, tender-crisp vegetables and melted cheese, offering a savory and comforting breakfast experience.