Tuesday, June 23, 2015

Veggie & Bacon Western Sandwich

Well, mom's and dad's we did it! Another school year has finished.  Hopefully, your little Einstein's did well.  It was a bit of a challenging year here at Life & Food because Daughter B started high school and didn't take the transition well at the beginning.  She did manage to pull up her socks and rock 9th grade by the end. Good luck in Grade 10 Superstar! How did your kids fair this year?

Today's recipe is great for the lazy day's of summer. We do brunch in our house quite often since we like sleeping late and nobody is really a 'wake up and immediately eat' type.  This sandwich is great for such an occasion; it's loaded with veggies and proteins to keep you going.

Veggie & Bacon Western Sandwich

Makes: 2 Sandwiches


2 Large Eggs
2 tbsp Milk
Salt & Pepper to taste
2 tbsp Sweet Red Pepper, diced into small cubes
1 Green Onion, diced
6 - 8 Spinach Leafs
Sharp Cheddar Cheese, grated (as much or a little as you'd like)
4 slices Bacon (2 per sandwich)
2 - 4 slices Tomato (1 - 2 per sandwich)
4 slices Bread, toasted


1. Melt a small amount of butter/margarine in a frying pan.  In another pan start your bacon.

2. While your pan is heating up beat together the eggs with the milk, salt and pepper. Stir in the diced red pepper and onion.

3. Gently pour the egg into the prepared pan making sure that the peppers and onions are well distributed.  Fry on both sides and once done add the cheese to one half of the omelette, fold it over and let the cheese melt. Using your flipper cut the folded omelette in half.

4. Toast your bread while your cheese melts and start assembling. I like a little butter & mayo on my sandwich but it's completely optional - do it up the way you like. Lay down a bed of spinach to cover the bread, add the egg, tomato, and bacon. Cut in half & enjoy!

Stay Sweet!