Egg and Tomato Panini
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 498 |
| pro | 24 g |
| total fat | 28 g |
| sat. fat | 9 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 303 mg |
| sodium | 998 mg |
| % RDI: | - |
| calcium | 35% |
| iron | 26% |
| vit A | 24% |
| vit C | 12% |
| folate | 41% |
Suggested Recipes
-
4 soft panini rolls (or 8 thick slices bread)
1/4 cup (50 mL) pesto
6 eggs
1/4 cup (50 mL) milk
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) extra-virgin olive oil
1 tomato, sliced
4 slices provolone or mozzarella cheese
Preparation:
Cut rolls in half horizontally. Spread cut sides with pesto; set aside.
In bowl, whisk together eggs, milk, salt and pepper.
In large nonstick skillet, heat oil over medium heat. Pour in egg mixture; cook, stirring often, until egg mixture forms large curds that are still soft and moist. Spread onto bottom halves of rolls. Top with tomato slices and cheese. Cover with top halves of rolls.
Heat large clean skillet or grill pan over medium heat; cook sandwiches, pressing down with spatula and turning once, until buns are crusty and golden and cheese is melted, about 8 minutes. Cut in half to serve.
Additional Information
-
Tips:
For extra tomato flavour, replace pesto with sun-dried tomato pesto.You can also use 1 cup (250 mL) shredded or 4 slices of any other cheese you have on hand, such as Asiago, Cheddar, marble, brick, Swiss or Gouda.
You can also use a sandwich press, panini press or grill press; just cut the cooking time to 2 minutes.
Tags:
Sandwiches-Burgers-Wraps; Vegetarian; Eggs; Vegetables; Cheese/Other Dairy; Skillet; Make It Tonight;
Source
Canadian Living Magazine: April 2005
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