Quick & Healthy Scrambled Egg Sandwich Recipe
20 minutes
1210 reads
About Quick & Healthy Scrambled Egg Sandwich Recipe
Craving a protein boost that's both delicious and quick? This scrambled egg sandwich is your answer! Imagine fluffy eggs, creamy cottage cheese, and salty black olives nestled between slices of perfectly toasted whole wheat bread.This isn't your average egg sandwich. The cottage cheese adds a delightful tang and extra protein, while the olives bring a burst of savory flavor. It's a symphony of textures and tastes that will satisfy any craving.Perfect for busy mornings or a healthy lunchbox treat, this recipe is a game-changer. Whip it up in minutes and enjoy a wholesome meal any time of day.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Bread
- 2 slices Wheat Bread whole
Cottage Cheese Mixture
- 50 gm Cottage Cheese
- 10 Olives black, sliced
- 1/4 tsp Salt or to taste
Scrambled Eggs
- 1 Large Egg free-range
- 3 tbsp Milk
- 1/2 tsp Salt or to taste
- 4 Peppercorns black, freshly ground
- 1 tbsp Butter
For Serving
- 1 tbsp Mayonnaise
Instructions
- Preheat oven to 350°F (175°C). Toast the whole wheat bread slices for about 5 minutes, or until lightly golden. This adds a nice texture and prevents the sandwich from getting soggy.
- In a small bowl, combine the cottage cheese, sliced black olives, and a pinch of salt. Set aside.
- In another bowl, whisk together the egg, milk, salt, and freshly ground black pepper until light and frothy.
- Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and let it sit undisturbed for about 15 seconds.
- Gently stir the eggs with a spatula, scraping the bottom of the pan to prevent sticking. Continue cooking, lifting and folding the eggs, until they are softly set and still slightly moist. Avoid overcooking, as this will make them dry.
- Remove the skillet from the heat and let the eggs continue to cook in their residual heat for a few seconds.
- Spread mayonnaise on one slice of toasted bread. Top with the cottage cheese mixture and then the scrambled eggs. Cover with the other slice of bread. Cut the sandwich in half and serve immediately.
Recipe Notes
Good To Know
- Lightly toast the bread before assembling to prevent it from becoming soggy.
- For extra flavor, sprinkle chopped fresh herbs like chives or parsley into the scrambled eggs.
- If packing the sandwich for lunch, let the scrambled eggs cool slightly before assembling.
- Try swapping black olives with sun-dried tomatoes or roasted red peppers for a savory twist.
Expert Tips
- Use high-quality cottage cheese for the best flavor and texture.
- Cook the eggs over low heat to ensure they are soft and creamy.
- Cut the sandwich into halves or quarters for easier handling, especially for kids.
Storage Instructions
- These sandwiches are best enjoyed fresh. If you need to store them, wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 1 day. Consume cold or at room temperature.
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Recipe Nutrition
Calories: 977kcalCarbohydrates: 6gProtein: 26gFat: 95gSaturated Fat: 49gPolyunsaturated Fat: 13.8gMonounsaturated Fat: 27.6gCholesterol: 12mgSodium: 6840mgSugar: 6g
Kirti Misra
Articles: 101
5 Comments
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Wow, this looks fantastic!
This is perfect! Can’t wait to taste it.
What a great recipe! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.