Egg and Veggie Breakfast Sammie
Start your day with the sandwich that has it all—fluffy eggs, savory veggies, creamy avocado, and melty cheese. Mmmm.
Ingredients
- 1 teaspoon olive oil OR vegetable oil
- 1/4 cup fresh spinach, packed into measuring cup
- 2 tablespoons red bell pepper, chopped
- 1 egg
- Salt to taste
- Black pepper to taste
- 1 whole wheat English muffin
- 1 slice reduced fat cheese
- 1/4 avocado, sliced
Equipment
- Medium bowl
- Non-stick frying pan with lid
- Whisk or fork
- Spatula
- Knife
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, produce, and utensils.
- Heat a non-stick frying pan over medium heat. Add oil to frying pan. Sauté spinach and red bell pepper for 3 minutes, or until spinach is wilted.
- Remove vegetable mixture from heat, and place into medium bowl. Crack egg into bowl, and whisk together with spinach, red bell pepper, salt, and black pepper.
- Pour egg mixture into pan and scrape together to form the shape of a small circular patty. Cover the pan and cook for 3 minutes until egg mixture has set on the bottom.
- If you prefer a toasted muffin sandwich, place English muffin in toaster to heat. Use a spatula to flip the egg and cook for another 3 minutes, until cooked through.
- Place the egg patty on the English muffin and top with cheese and sliced avocado.
Tips
- Try using your leftover avocado in the Celebrate Your Plate Avocado Chicken Salad
- To preserve the remaining avocado cover with a few drops of lime or lemon juice to prevent browning, and store in an airtight container for up to 48 hours.
Nutrition Facts
Serving Size
1 close-faced sandwich
Per serving
Amount
Calories
330
Total Fat
17g
Sodium
520mg
Total Carbohydrate
32g
Protein
15g
