Before you leave the house, whether for work, on a road trip, or maybe just to the local playground, start the day right with a good power breakfast. This sandwich will give your body its daily dose of antioxidants to make up for the not-so-good-for-you food you might be eating the rest of the day. The eggs can be eaten alone or in a sandwich; just use whole wheat bread and layer with lettuce to prevent immediate sogginess.
Scrambled Egg Sandwich
½ cup red onion
1 tsp minced garlic
½ cup fresh broccoli or broccoli stems
One plum tomato
½ cup cheddar cheese (or any other type you like) — you can use full fat or lowfat cheese
One tbsp Canola oil
Four slices whole-wheat bread or Gluten-Free bread
A few Romaine lettuce leaves
Finely chop the onion, broccoli and tomato. Spray a pan with cooking oil and add canola oil. Add onion, garlic and broccoli at the same time and saute on medium-low heat. When onion is brown, turn down the heat, add the tomatoes and keep stirring. When the tomatoes become paste-like, add eggs and cheese and continue stirring. Turn up the heat and keep stirring until eggs are solid. Remove from stove. Place lettuce on two slices of bread and use half of the scrambled eggs mix in each sandwich.
Makes two servings.