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.
