Description
Savor the taste of this Healthy Breakfast Sandwich featuring eggs, spinach, and avocado on a toasted English muffin—perfect for a delicious and nutritious start to your day!
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.
- Whisk the egg, adding 1 pinch of salt and fresh ground pepper. Drizzle olive oil in a small nonstick skillet over medium heat.
- Add spinach along with 1 pinch of salt and garlic powder; cook until wilted, about 2 minutes.
- Spread spinach to cover the skillet's bottom. Pour in the egg, adjusting to cover the skillet. Sprinkle with feta cheese and cook for about 2 minutes, without flipping, until mostly set. Fold the egg into a wedge once set.
- Mash the avocado with another pinch of salt and spread it on the top half of the English muffin.
- Sprinkle the last pinch of salt on the tomato slice. Place the eggs on the bottom half of the muffin, add the tomato, then top with the other half of the muffin. Enjoy immediately!
Notes
You can use a bagel thin for a different texture.
Feel free to add other veggies like bell peppers or onions for added flavor.
For more protein, add an additional egg.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 210mg