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Savory Egg Sandwich Filling

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 each onions
finely chopped
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2 tablespoons parsley leaves
finely chopped
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4 tablespoons vegetable oil
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1 cup tomatoes
fresh or canned, chopped
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1 tablespoon all-purpose flour
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6 each eggs
lightly beaten
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1 x salt
to taste
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1 x vegetable stock
to taste, (can be substituted for chicken or beef broth)
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1 x mayonnaise
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Ingredients

Amount Measure Ingredient Features
1 each onions
finely chopped
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3E+1 ml parsley leaves
finely chopped
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6E+1 ml vegetable oil
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237 ml tomatoes
fresh or canned, chopped
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15 ml all-purpose flour
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6 each eggs
lightly beaten
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1 x salt
to taste
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1 x vegetable stock
to taste, (can be substituted for chicken or beef broth)
* Camera
1 x mayonnaise
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 620g (21.9 oz)
Amount per Serving
Calories 94275% from fat
 % Daily Value *
Total Fat 79g 121%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 1117mg 372%
Sodium 387mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 18%
Sugars g
Protein 74g
Vitamin A 66% Vitamin C 65%
Calcium 19% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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