Great idea for a tasty and healthy breakfast – sandwiches with stuffed with scrambled eggs and broccoli. This Vitamin C Rich green vegetable tastes like asparagus and broccoli. Pickled pepperoni peppers and spicy Italian cheese Provolone gives the appetizer the necessary piquancy. one serving: (total 4 sandwiches) Calories 660, total fat 37 g., saturated fats, proteins 36 g, carbohydrates 46 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 min Difficulty: easy Amount: 4 sandwiches in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 buns for a submarine sandwich cut along
- 3 tbsp. l olive oil
- 800 gr. 5 cm broccoli.
- 3 garlic cloves, finely chopped
- 6 large eggs
- 8 slices of spicy provolone cheese
- Sliced pepperoni peppers, plus canned marinade for topping
- Potato chips for serving
Recipes with similar ingredients: sandwich buns, broccoli, provolone cheese, eggs, pepperoni
Recipe preparation:
- Preheat 2 tbsp. l olive oil in a large skillet on medium heat. Put broccoli, garlic, 2 tbsp. l water, 1/2 tsp salt and pepper to taste. Cover and fry, periodically stirring until soft broccoli, for 8-10 minutes. Take off fire; keep warm.
- Beat eggs, 2 tbsp. l water, salt and pepper to taste in medium medium sized bowl. Preheat the remaining 1 tbsp. l olive oil in a medium-sized non-stick pan moderately low heat. Add the egg mixture and sauté for 3-4 min., Gently stirring with a rubber spatula until the eggs are fried.
- Distribute cheese, broccoli and scrambled eggs between buns. Put pepperoni on top and sprinkle with marinade. Serve with crisps.
