2 Serves
15 Mins
In a mixing bowl, combine your base mixture ingredients and whisk until well incorporated.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
30 mg / 4,700 mgSodium
187 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 gHeat a frying pan over medium heat and add a small amount of vegetable oil.
Pour the egg mixture into the hot frying pan, then immediately place the open-faced baguette cut-side down onto the mixture.
Press down firmly on the bread using a spatula to ensure the mixture adheres to the bread, and grill for 2 minutes until the egg is set.
Carefully flip the sandwich over to toast the bread side until golden and crispy, then remove from the pan.
Optionally spread mayonnaise or sambal on the cooked surface, then slice the sandwich into small, manageable portions.
5
g35
g6
g
Iraqi