Savory Egg Sandwich Filling
Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
onions
finely chopped |
|
2 | tablespoons |
parsley leaves
finely chopped |
|
4 | tablespoons |
vegetable oil
|
|
1 | cup |
tomatoes
fresh or canned, chopped |
|
1 | tablespoon |
all-purpose flour
|
|
6 | each |
eggs
lightly beaten |
|
1 | x |
salt
to taste |
* |
1 | x |
vegetable stock
to taste, (can be substituted for chicken or beef broth) |
* |
1 | x |
mayonnaise
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
onions
finely chopped |
|
3E+1 | ml |
parsley leaves
finely chopped |
|
6E+1 | ml |
vegetable oil
|
|
237 | ml |
tomatoes
fresh or canned, chopped |
|
15 | ml |
all-purpose flour
|
|
6 | each |
eggs
lightly beaten |
|
1 | x |
salt
to taste |
* |
1 | x |
vegetable stock
to taste, (can be substituted for chicken or beef broth) |
* |
1 | x |
mayonnaise
|
* |
Directions
Sauté onions in oil.
Add tomatoes and stir in flour to make a thick paste.
Turn down heat before adding eggs, parsley and seasonings.
Cook like scrambling eggs, stirring constantly.
Remove from heat when set.
Cool and add mayonnaise to make a soft spread.