The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (37)
Egg Toast with Vegetables (Healthy Breakfast Recipe)
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 29%
CARBS 37G41% OF CAL
2G FIBER30G OTHER5G TOTAL SUGAR
FAT 16G41% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs baked on toast with colorful vegetables like peppers, tomatoes, and fresh herbs. A quick, nutritious breakfast ready in 20 minutes.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 to 5 large eggs
- Kosher salt
- ½ teaspoon sweet paprika
- ½ teaspoon red pepper flakes or 1 teaspoon Aleppo-style pepper
- 1 bell pepper, (chopped)
- ½ cup cherry tomatoes, (halved or chopped)
- 2 green onions, (trimmed and chopped)
- ¼ cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- Extra virgin olive oil
- 4 slices of sandwich bread, (thick cut)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 29%
CARBS 37G41% OF CAL
2G FIBER30G OTHER5G TOTAL SUGAR
FAT 16G41% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 961mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 185mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.