Broccoli and Scrambled Egg Sandwich

Votes: 1

Time: 25 min.
Complexity: easily
Quantity: 4 sandwiches

Nutritional value per serving:

Calories 660, total fat 37 G., saturated fats G., proteins 36 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.

A great idea for a delicious and healthy breakfast: sandwiches filled with scrambled eggs and broccolini. This vitamin C-rich green vegetable tastes like a cross between asparagus and broccoli. Pickled pepperoncini peppers and sharp Italian provolone cheese add just the right amount of tang.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 submarine sandwich buns, split lengthwise
3 tbsp. l. olive oil
800 g broccolini, cut into 5 cm pieces.
3 cloves garlic, finely chopped
6 large eggs
8 slices spicy provolone cheese
Sliced pepperoncini peppers, plus marinade from jar for topping
Potato chips for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sandwich buns, broccolini, provolone cheese, eggs, peperoncino pepper

Cooking the dish according to the recipe:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from heat; keep warm.
Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook for 3-4 minutes, stirring gently with a rubber spatula, until the eggs are cooked through.