slices multigrain bread, toasted and each cut in half diagonally
NUTRITION INFO
Serving Size: 1 (149) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 302.2
Calories from Fat 231 g77 %
Total Fat 25.7 g39 %
Saturated Fat 11.4 g57 %
Cholesterol 459.8 mg
153 %
Sodium 584.9 mg
24 %
Total Carbohydrate
1.8 g
0 %
Dietary Fiber 0.1 g0 %
Sugars 0.8 g3 %
Protein 15.5 g
31 %
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DIRECTIONS
In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.