Description
A delicious breakfast sandwich with spinach, feta, and avocado.
Ingredients
Scale
- 1 whole grain English muffin (or bagel thins: we like gluten-free O’Doughs)
- 1 egg (or 2 eggs, for a more filling sandwich)
- 3 pinches kosher salt, divided
- 1 drizzle olive oil
- 1 1/2 cups baby spinach (or chopped spinach)
- 1 pinch garlic powder
- 1 tablespoon feta cheese
- 1 slice tomato
- 1/4 ripe avocado, mashed
Instructions
- Toast the English muffin.
- Meanwhile, whisk the egg and add 1 pinch salt and fresh ground pepper.
- Add a drizzle olive oil to a very small nonstick skillet over medium heat.
- Add the spinach and 1 pinch each salt and garlic powder, and cook until it is wilted, about 2 minutes.
- Spread the spinach to cover the bottom of the pan.
- Pour in egg, adjusting it with a spatula so it covers the entire bottom of the pan.
- Sprinkle with the feta cheese and cook, without flipping, for about 2 minutes until mostly set.
- Once mostly set, fold the egg in half, then in half again to make a wedge.
- Mash the avocado with another pinch salt, and spread it on the top half of the English muffin.
- Add the last pinch of salt to the tomato slice.
- Place the eggs on the bottom of the English muffin, then add the eggs, tomato, and top half of the English muffin.
- Enjoy immediately.
Notes
- For a vegetarian option, you can omit the egg or replace it with a plant-based alternative.
- Experiment with different cheeses or add more vegetables for variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 210mg