Jenn Im, 03/12/21. 255.
Chop cabbage into slivers. Whisk together egg & egg white. Season with salt & pepper. Mix with cabbage. Pour mixture into non-stick spray-lined saucepan. Cook until cooked on both sides. Lightly toast bread slices, and spread ketchup & mayo on the slices. Assemble sandwich with egg-cabbage pancake.
Optionally, sub the 1 egg with 2 more egg whites, and add 1 oz low-fat mozzarella to the sandwich. Adds 40 cals.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 94 | ||
Calories from Fat: 33 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 760.3mg | 26 % | |
Potassium 332.9mg | 9 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 7.4g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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