An Italian twist on the toasted western, this sandwich uses provolone cheese, prosciutto and oregano. Topped of with fresh peppery arugula, this one will be a hit with the kids and adults.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
In large nonstick skillet, heat 1 tbsp (15 mL) of the butter over medium heat; cook onion, green pepper, mushrooms and oregano, stirring occasionally, for about 5 minutes or until tender. Stir in green onion, salt and pepper; cook for 2 minutes. Transfer to small bowl.
In separate bowl, whisk eggs with 1/4 cup (50 mL) water; set aside.
In same skillet, melt 1 tbsp (15 mL) of the remaining butter over medium heat. Add half of the vegetable mixture and half of the egg mixture, making figure 8 with spatula to combine. Sprinkle with half each of the prosciutto and provolone; cook, flipping halfway through, for about 4 minutes or until set and brown. Transfer to cutting board; divide into quarters. Repeat with remaining vegetable and egg mixtures.
Meanwhile, toast bread; spread with remaining butter. Sandwich egg mixture and arugula between toast.
Nutritional facts Per serving: about
- Sodium 1114 mg
- Protein 27 g
- Calories 575.0
- Total fat 29 g
- Cholesterol 422 mg
- Saturated fat 14 g
- Total carbohydrate 52 g
- Iron 31.0
- Folate 33.0
- Calcium 21.0
- Vitamin A 32.0
- Vitamin C 22.0