Description
A delightful breakfast sandwich filled with scrambled eggs and sautéed spinach, perfect for a nutritious start to your day.
Ingredients
Scale
- 2 slices of bread (whole wheat, white, or sourdough)
- 2 large eggs
- 1 cup fresh spinach
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Add the spinach and stir gently until wilted.
- Scramble the eggs in a separate bowl with salt and pepper.
- Combine the seasoned eggs into the skillet with the spinach and stir gently until eggs begin to set.
- Toast the bread slices until golden brown.
- Assemble the sandwich by layering the warm spinach and egg mixture between the toasted slices.
- Serve warm, cut in half if desired.
Notes
Customize with cheese or avocado for an even heartier breakfast. Leftover filling can be stored in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 280mg