Egg Sandwich with Cottage Cheese and Grilled Ham

A new breakfast twist
Serving Size: 1 sandwich
Servings: 1
Calories Per Serving: 370
 
INGREDIENTS
1 Portuguese muffin
2 eggs
Salt and pepper, to taste
2 slices ham
1 teaspoon tartar sauce
1/8 cup iceberg lettuce, shredded
2 Tablespoons Crowley Lowfat Cottage Cheese
1/2 teaspoon scallion, shaved fine

Cut the muffin in half with a serrated knife and reserve for toasting.

In a small mixing bowl, whisk eggs, and lightly season with salt and pepper.

Heat a 6-inch nonstick skillet on medium heat. Once the pan is fully heated, lightly spray the pan with a nonstick cooking spray. Place the ham in the pan and cook on both sides until well heated and lightly browned. At the same time, toast the muffin.

Spread a thin coat of tartar sauce over both halves of toasted muffin and top the bottom muffin piece with shredded iceberg lettuce. Once the ham is heated, place on top of the lettuce.

Then begin cooking the eggs by first coating the skillet with nonstick cooking spray. Pour the eggs into the pan and stir with a rubber spatula until half cooked. Add the cottage cheese and scallions and cook thoroughly.

Place the eggs on the prepared muffin. Top with second muffin half. Put together, cut in half, and serve.

Serving suggestion: Serve the sandwich with fresh fruit.

Nutrition Facts based on using Crowley Lowfat Cottage Cheese.