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In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set.
Combine mustard and syrup; spread over four bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Cut each panini in half to serve.
from taste of home, healthy cooking, July 2011, pg 18
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 224.7mg||8 %|
|Potassium 46.2mg||1 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.7g|
|Protein 3.5g||5 %|
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Calories per serving: 85
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