No ratings yet

Food Category: Vegetables

Dietary Preference: Vegetarian

This savory creation combines the earthy freshness of spinach, the tangy richness of feta cheese, and the intense sweetness of sun-dried tomatoes, all nestled between the fluffy layers of an English muffin. It's a perfect balance of flavors and textures!

Print Recipe Pin Recipe

Add to Meal Plan

Servings Serving

Cal 212 kcal

Protein 11 g

Carbs 16 g

Fat 12 g

Added Sugar 4 g

No. of Servings

Ingredients

▢ 1 tsp olive oil
▢ 1 cup spinach (fresh, stemmed)
▢ 2 sun dried tomatoes (rinsed, drained, and chopped)
▢ 1 egg (beaten)
▢ ⅛ tsp oregano (dried)
▢ salt and pepper (to taste)
▢ ½ oz feta (crumbled (optional))
▢ ½ whole wheat English muffin (Can substitute 1 slice of whole wheat bread (omit bread or use gluten-free bread to make it gluten-free))

Instructions

Heat oil in a nonstick skillet over medium heat.
Add spinach and cook until wilted.
Stir in the sun dried tomatoes and heat through - about 2 minutes.
Stir the eggs into the spinach and sundried tomatoes and add the oregano, and salt and pepper, if desired.
Stir the eggs until cooked through, about 4-5 minutes.
Remove the pan from the heat and stir in the feta.
Place mixture on toasted English muffin.