• 2 tsp olive oil
  • 2 cups fresh spinach, stemmed
  • 4 sundried tomatoes, rinsed, drained, and chopped
  • 2 eggs beaten
  • 1/4 tsp dried oregano
  • Freshly ground black pepper and salt taste
  • 1 oz crumbled feta (optional)
  • 1 whole wheat English muffins (split for 2 people) or 2 slices whole wheat bread (omit bread or use gluten-free bread to make it gluten-free)


Heat oil in a nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes. Stir the eggs into the spinach and sundried tomatoes and add the oregano, andsalt 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. Divide the eggs between the English muffins or bread and serve hot.

 Serves 2

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