Spinach, Feta and Sundried Tomato Sandwich



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

2 whole wheat English muffins 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, 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. Divide the eggs between the English muffins or bread and serve hot.


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