Spinach-Feta Breakfast Sandwich
Serves 4
Ingredients
- 4 whole-wheat sandwich thins
- 4 tsp olive oil, divided
- 1 tsp fresh rosemary (or 1/2 tsp dried)
- 4 eggs
- 2 cups baby spinach
- 1 tomato, cut into 8 slices
- 4 Tbsp low-fat feta cheese
- Dash of salt
Preparation
- Preheat oven to 375 F. Separate sandwich thins. Brush sides with 2 tsp olive oil. Place thins on a baking sheet and toast in oven for about 5 minutes, or until edges are browned.
- In a large skillet, heat remaining 2 tsp olive oil and rosemary over medium-high heat. Break eggs one-at-a-time into skillet. Cook for 1 minute on each size, remove from heat.
- Place bottom halves of sandwich thins on plates to serve. Top with spinach, 2 tomato slices, 1 egg, 1 tsp feta cheese, and salt & pepper to taste. Finish with the other sandwich thin half.
Nutritional Information per Serving
- 242 Calories
- 12 g Fat
- 214 mg Cholesterol
- 501 mg Sodium
- 25 g Carbohydrate
- 6 g Fiber
- 13 g Protein
Source: Diabetic Living Online
Photo credit: knai74 on Flickr
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.
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