Country Style Snack
Yield
2 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggs
slightly beaten |
|
| ¼ | cup |
cheese
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
nutmeg
dash |
*
|
| ½ | cup |
zucchini
thinly sliced |
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | teaspoon |
butter
or margarine |
|
| 4 | each |
bread
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggs
slightly beaten |
|
| 59 | ml |
cheese
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
nutmeg
dash |
*
|
| 118 | ml |
zucchini
thinly sliced |
|
| 15 | ml |
onions
chopped |
|
| 5 | ml |
butter
or margarine |
|
| 4 | each |
bread
slices |
*
|
Directions
Combine all ingredients except bread.
Melt butter in saucepan and add mixture.
Stir until egg is set. Place two slices of bread (buttered side down), onto the sandwich maker.
Form a hollow with the back of a spoon.
Gently place 2 tablespoons mixture into each triangular pocket.
Top with remaining bread slices (buttered side up).
Lower lid, latch in top position and toast 2 to 3 minutes or until done.
