Open Face Breakfast Sandwiches with Sautéed Onions and Peppers
Servings: 8
Calories: 234kcal
Ingredients
- 3 tablespoons extra-virgin olive oil , more to drizzle over sandwiches
- 1 medium onion , thinly sliced
- 1 large red bell pepper , stemmed, seeded and sliced into strips
- 1 large green bell pepper , stemmed, seeded and sliced into strips
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- 4 gluten-free Ciabatta bread rolls , such as Schär brand, halved
- 1 cup plain , unsweetened Greek yogurt or dairy-free alternative
Instructions
- Heat oil in a large skillet over medium heat. Add onions and peppers and season with a pinch each of salt and pepper. Cook, stirring frequently, until tender, about 8-10 minutes.
- In a small bowl, whisk eggs and season with salt and pepper to taste. Pour eggs into onion and pepper mixture and scramble until cooked.
- Toast the bread halves and pile the mixture high onto each.
- Top with yogurt, drizzle with olive oil, and serve immediately.
Nutrition
Calories: 234kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 125mg | Fiber: 2g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 7mg