Veggie Melts Recipe

Name: Veggie Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. sunflower oil; 1 small onion, chopped; 1/2 tsp. basil; 3 c. chopped broccoli; 4 pita bread; sour cream; 3 slightly packed c. fresh spinach leaves; 2 c. sliced mushrooms; Colby or Cheddar cheese, sliced thin; 1 large tomato, sliced; alfalfa sprouts (optional)

Servings: persons

1 Tbsp. sunflower oil
1 small onion, chopped
1/2 tsp. basil
3 c. chopped broccoli
4 pita bread
sour cream
3 slightly packed c. fresh spinach leaves
2 c. sliced mushrooms
Colby or Cheddar cheese, sliced thin
1 large tomato, sliced
alfalfa sprouts (optional)

1
Preheat oven to 350u00b0.
2
Set a 10-inch frying pan over medium heat. Add oil, then onion and basil. Cook a few minutes, then add broccoli.
3
Continue to cook until broccoli is tender. Remove from heat.
4
Lay out pita bread on baking sheet.
5
Spoon sour cream to cover.
6
Over sour cream, put a layer of tomatoes.
7
Layer about 1/2 cup broccoli on tomatoes, layer spinach leaves and then mushrooms on tomatoes. Add alfalfa sprouts, if desired, and top with slices of cheese. Bake until vegetables are hot and cheese is nicely melted, about 5 to 7 minutes.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. sunflower oil, 1 small onion, chopped, 1/2 tsp. basil, 3 c. chopped broccoli, and more.

Yes, Veggie Melts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Melts

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