Whole Wheat Bread and Vegetable Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  1 dash or 0.4g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Asparagus

  Cooked, boiled, drained

  2 spear or 30g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Raisins

  Seedless

  ½ oz (60 raisins) or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Vinegar

  Cider

  ½ tbsp or 7g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  1 tbsp or 15g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 ¾ tbsp or 15g

Directions

1. In a bowl, beat eggs until foamy. Add a dash of salt.
2. Fully coat whole wheat bread on both sides with mixture.
3. Add a little bit of oil to skillet and cook bread until golden on both sides.Add the asparagus and cook at the same time.
4. Cut the bread and cucumber into small cubes.
5. Cut cherry tomatoes into halves; cut asparagus into smaller pieces.
6. Put everything into a bowl and add olive oil, cumin, and vinegar.
7. Mix well. Top with yogurt, raisins, and sunflower seed kernels. Enjoy!

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