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Submitted by redthorne

YIELD

2 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 1
SMALL SMALL EGGS
slightly beaten
¼ 59
CUP ML CHEESE
grated
1 1
X X NUTMEG
dash *
½ 118
CUP ML ZUCCHINI
thinly sliced
1 15
TABLESPOON ML ONIONS
chopped
1 5
TEASPOON ML BUTTER
or margarine
4 4
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 106 73% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 131mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 9%
Calcium 12% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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