Description
Indulge in a delightful Mediterranean breakfast sandwich featuring fluffy eggs, creamy feta, and vibrant spinach, all nestled between crusty bread—perfect for a sunny morning treat.
Ingredients
Scale
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, washed and dried
- 2 slices crusty bread (such as sourdough or ciabatta)
- 2 tsp extra virgin olive oil
Instructions
- Crack the eggs into a bowl and whisk until combined. Season with salt and pepper.
- In a non-stick skillet over medium heat, add 1 tsp of olive oil. Pour in the eggs and stir gently until they begin to set.
- Sprinkle in the feta cheese and sun-dried tomatoes. Continue cooking while folding the mixture until the eggs are fluffy and fully cooked.
- In another skillet, heat remaining olive oil over medium heat. Add spinach and sauté until wilted, about 2 minutes.
- Toast the slices of crusty bread until golden brown.
- Layer the scrambled egg mixture onto one slice of toasted bread followed by sautéed spinach. Top with another slice of bread.
- Slice in half for easier handling and enjoy!
Nutrition
- Serving Size: 1 sandwich (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Feel free to customize by adding avocado or herbs for extra flavor. For crispy toast, use a broiler instead of a toaster. Leftovers can be stored in an airtight container in the fridge for up to three days.