Ricotta, Arugula, Egg Sandwich

I found this recipe in a Cooking Light magazine and made a few minor swaps in the ingredients (sandwich thin instead of regular bread, didn’t fry the egg in oil, fat free ricotta instead of part-skim). It was really tasty, light, and super easy. Enjoy!

Ingredients

2 Pepperidge Farm 7 Grain Sandwich Thins
Cooking Spray
1 C. Arugula
2-3 drops lemon juice
2-3 pinches of salt (divided)
pepper to taste
2 large eggs
1/2 C. fat free ricotta cheese
1/8 C. shredded parmesan

Directions

Combine arugula, a light spray of cooking spray, lemon juice, pinch of salt and pepper. Toss gently.

In a large non-stick skillet over medium heat, crack eggs into pan. Cook 2 minutes. Flip. Cook an additional 2 minutes or until the whites are set. Remove from heat.

Toast sandwich thins.

Combine salt, ricotta, parmesan. Spread evenly over toasted bread slices. Divide arugula mixture and eggs evenly among toast slices. Sprinkle with salt and pepper to taste.

Serving Size: 1 Sandwhich

Number of Servings: 2

Nutritional Info

 Calories 222.5
  Total Fat 8.1 g
      Saturated Fat 2.6 g
      Polyunsaturated Fat 1.0 g
      Monounsaturated Fat 2.0 g
  Cholesterol 198.8 mg
  Sodium 535.2 mg
  Potassium 107.0 mg
  Total Carbohydrate 42.6 g
      Dietary Fiber 5.2 g
      Sugars 5.2 g
  Protein 17.7 g
 
  Vitamin A 12.2 %
  Vitamin B-12 8.0 %
  Vitamin B-6 4.4 %
  Vitamin C 2.5 %
  Vitamin D 10.0 %
  Vitamin E 0.2 %
  Calcium 15.1 %
  Copper 0.4 %
  Folate 14.4 %
  Iron 12.8 %
  Magnesium 1.2 %
  Manganese 1.6 %
  Niacin 8.2 %
  Pantothenic Acid     0.4 %
  Phosphorus     10.5 %
  Riboflavin 16.5 %
  Selenium 0.0 %
  Thiamin 8.3 %
  Zinc 4.3 %
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