Mediterranean Breakfast Sandwiches
This veggie-packed breakfast sandwich delivers a healthy serving of protein plus fresh vegetables on a low-carbohydrate sandwich bread.
Servings: 4
Serving Size: 1 sandwich
Per Serving:
242 calories; protein 13g; carbohydrates 25g; dietary fiber 6.2g; sugars 3.2g; fat 11.7g; saturated fat 2.9g; cholesterol 214mg; vitamin a iu 2448.4IU; vitamin c 12mg; folate 28.7mcg; calcium 123.2mg; iron 3mg; magnesium 9.9mg; potassium 143.8mg; sodium 501.2mg.
Exchanges:
1 1/2 starch, 1 fat, 1 medium-fat protein, 1/2 vegetables
#healthy #diabetic
This veggie-packed breakfast sandwich delivers a healthy serving of protein plus fresh vegetables on a low-carbohydrate sandwich bread.
Servings: 4
Ingredients
- 4 multigrain sandwich thins
- 4 teaspoons olive oil
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 4 eggs
- 2 cups fresh baby spinach leaves
- 1 medium tomato, cut into 8 thin slices
- 4 tablespoons reduced-fat feta cheese
- ⅛ teaspoon kosher salt
- Freshly ground black pepper
Directions
- Step 1
Preheat oven to 375 degrees F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp. - Step 2
Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on other side until done. Remove from heat. - Step 3
Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two of the tomato slices, an egg and 1 tablespoon of the feta cheese. Sprinkle with the salt and pepper. Top with the remaining sandwich thin halves.
Nutrition Facts
Serving Size: 1 sandwich
Per Serving:
242 calories; protein 13g; carbohydrates 25g; dietary fiber 6.2g; sugars 3.2g; fat 11.7g; saturated fat 2.9g; cholesterol 214mg; vitamin a iu 2448.4IU; vitamin c 12mg; folate 28.7mcg; calcium 123.2mg; iron 3mg; magnesium 9.9mg; potassium 143.8mg; sodium 501.2mg.
Exchanges:
1 1/2 starch, 1 fat, 1 medium-fat protein, 1/2 vegetables
#healthy #diabetic
Thu Apr 14, 2022 2:13 pm by House Kat
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