Because we REALLY needed it.
[David and I have finally begun our exciting travel adventure to Spain and South America. We are currently in Spain. Check out our blog and some awesome pictures @ Travel Gringo]
Breakfast in Spain is nothing more than café con leche y un croissant; or coffee with milk and a croissant or toast. While their typical breakfast is most definitely delicious, I’m used to having a heartier meal to start the day. A coffee and a pastry is nice every now and then…but everyday? I’ll be hungry an hour later. After indulging in the Spanish way a couple times, we decided to save some money and get back to grocery shopping and cooking. This egg sandwich is more our style.
Scrambled eggs with onions and peppers is a family tradition. Here’s a shout out to Mom for this tasty breakfast sammy.
Slice a baguette in half lengthwise, then crosswise at desired length of sandwich. Place cut side down in a little olive oil and pan toast for a couple minutes.
Sauté 1 cup of onions and peppers with 1 TBS olive oil, salt and pepper. Add in two scrambled eggs (for one sandwich) and cook until done.
I added a little arugula for some more veg; Spanish dishes are very heavy on the cheese, meat and bread, so I haven’t been eating quite as many vegetables as I usually do. Oh well – a couple months won’t hurt.
Pile all the egg-veg goodness onto your baguette and enjoy.
Serving: 1 sandwich on 5 inch baguette slice
Calories: 514 Protein: 23g Fat: 18g Saturated Fat: 6g Carbohydrates: 32g Fiber: 3g
*Substituting a baguette for a whole wheat version will add about 3 more grams of fiber.