Recipe : BEEF AND SPINACH BREAKFAST SANDWICH

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A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll.

INGREDIENTS

  • 12 ounces cooked steak (tastes even greater with cuts such as tenderloin, ribeyestriploin or brisket), thinly sliced
  • 4 eggs or 1 cup egg substitute
  • 1/2 cup chopped fresh baby spinach
  • 1/2 cup diced tomatoes
  • Salt and pepper (optional)
  • 4 slices reduced-fat Swiss cheese
  • 4 whole wheat round thin sandwich breads, split, toasted

COOKING

  1. Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
  2. Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.
  3. Place one egg portion on bread bottoms. Close sandwiches; serve immediately.

Credit to BeefItsWhatForDinner.com