½ cup red peppers cut into ½ in long strips
½ cup green peppers cut into ½ in long strips
½ cup yellow peppers, cut into ½ in long strips
¼ cup (2 ounces) pasteurized egg white product (may substitute 1 whole egg, beaten)
1 teaspoon olive oil
2 tablespoons leeks, thinly sliced
1 teaspoon fresh parsley, chopped
2 pieces WASA Hearty Rye Crispbread
Heat olive oil in a small skillet. Add vegetables and cook until desired tenderness.
Add egg to vegetables and cook through. Remove from heat and stir in parsley.
Spread on WASA Crispbread and serve.
TIP: Substitute ½ cup of any of you favorite vegetables for peppers.
Prep time: 15 minutes
Nutritional Value Per Serving
|Total Fat||2 g|
|Saturated Fat||2 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||3 g|
|Calcium||2% of daily value|
NOTE: Nutrition information shown is not applicable when whole egg is substituted for egg white product.