Note: This recipe is especially for pregnant and breastfeeding women, but it can be a nutritious part of almost anyone's diet.
Prep time: 10 minutes, including cook time
- 1 large egg
- 1 tbsp. chopped green pepper
- 1/4 tsp. chopped onion
- 1/2 slice Canadian bacon, small dice
- 1-oz. slice Monterey Jack or American cheese
- 1 whole-wheat English muffin
- In small bowl, whisk together egg, green pepper, onion, and bacon.
- Pour into Pyrex custard cup.
- Microwave on high 1-11/2 minutes, or until cooked through.
- While egg is cooking, toast English muffin.
- Add cheese slice to one muffin half; add egg; top with other muffin half.
Makes: 1 egg sandwich
Serving size: 1 sandwich
Nutritional analysis (per serving):
22 g protein
13 g fat
6 g sat. fat
27 g carbohydrate
5 g fiber
238 mg cholesterol
931 mg sodium
403 mg calcium
3 mg iron
57 mcg folic acid
Note: Nutritional analysis may vary depending on ingredient brands used.
Why this recipe is good for pregnant or breastfeeding women:
This recipe is rich in protein, fiber, and calcium, which are important nutrients during pregnancy and breastfeeding.
Reviewed by: Mary L. Gavin, MD
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|Women, Infants, and Children (WIC) The Special Supplemental Nutrition Program for Women, Infants, and Children - better known as the WIC Program - serves to safeguard the health of low-income women, infants, & children up to age 5 who are at nutritional risk by providing nutritious foods to supplement diets, information on healthy eating, and referrals to health care.|
|MyPlate for Moms MyPlate for Moms tailors the USDA's food guide to suit the individual needs of pregnant and nursing women.|
|Should I Avoid Certain Foods During Pregnancy? Find out what the experts have to say.|
|Breastfeeding FAQs: Your Eating and Drinking Habits Here are answers to some common questions about what breastfeeding mothers should and shouldn't eat and drink.|
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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