Fill yourself up with this ultra-quick egg, spinach and Cheddar breakfast sandwich. It’s not only fast, but there’s a good chance you already have the ingredients on hand that you’ll need to pull it together, so you can skip a trip to the store before your busy workweek.
Active Time: 10 mins Total Time: 10 mins Servings: 1
Ingredients
2 teaspoons extra-virgin olive oil, divided 2 cups coarsely chopped baby spinach
½ teaspoon garlic powder
¼ teaspoon ground pepper, divided
⅛ teaspoon salt 1 large egg
1 whole-grain English muffin, toasted
2 tablespoons shredded extra-sharp Cheddar cheese.
Directions
Step 1
Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon pepper and salt; cook, stirring, until the spinach is wilted, 1 to 2 minutes. Transfer to a plate.
Step 2
Add the remaining 1 teaspoon oil to the pan. Break egg into the pan; sprinkle with the remaining 1/8 teaspoon pepper. Cook until set on the bottom, 1 to 2 minutes. Break the yolk, then flip the egg and cook, undisturbed, until set, about 1 minute more.
Step 3
Place the spinach on an English muffin half. Sprinkle with cheese, then top with the fried egg and cover with the remaining muffin half.
Nutrition Facts
Serving Size 1 sandwich
| 368 calories total fat 20g saturated fat 6g cholesterol 200mg sodium 743mg total carbohydrate 31g dietary fiber 6g | total sugars 6g protein 17g vitamin c 17mg calcium 366mg iron 4mg potassium 572mg |
