Spinach Jarlsberg Breakfast Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 576kcal

Ingredients

  • 2 Tbsp Extra-virgin olive oil
  • 6 oz Chicken sausage links diced
  • 3 cups Baby spinach
  • 1 cup Grape tomatoes halved
  • 8 Eggs beaten
  • 4 oz Jarlsberg cheese
  • 8 slices Sourdough bread lightly toasted (or bread of your choice)
  • 2 Oranges peeled and sectioned (Check the Fall Fruit guide to substitute seasonal fruits)
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Instructions

  • Preheat oven to 350°F.
  • Heat oil in a non-stick pan over medium heat. Add the chicken sausage and brown for 3 to 4 minutes. Add the spinach and tomatoes, sauté until the spinach is wilted. Season with salt and pepper.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, gently lift the egg using a spatula, to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • In the meantime, toast the bread.
  • Portion the eggs onto the bread, cut in half and serve with oranges or check the seasonal fruit guide to substitute.

Nutrition

Calories: 576kcal | Carbohydrates: 42g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 378mg | Sodium: 1146mg | Potassium: 472mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3085IU | Vitamin C: 42mg | Calcium: 347mg | Iron: 4mg

Spinach Jarlsberg Breakfast Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 576 kcal

Ingredients
 
 

  • 2 Tbsp Extra-virgin olive oil
  • 6 oz Chicken sausage links diced
  • 3 cups Baby spinach
  • 1 cup Grape tomatoes halved
  • 8 Eggs beaten
  • 4 oz Jarlsberg cheese
  • 8 slices Sourdough bread lightly toasted (or bread of your choice)
  • 2 Oranges peeled and sectioned (Check the Fall Fruit guide to substitute seasonal fruits)

Instructions
 

  • Preheat oven to 350°F.
  • Heat oil in a non-stick pan over medium heat. Add the chicken sausage and brown for 3 to 4 minutes. Add the spinach and tomatoes, sauté until the spinach is wilted. Season with salt and pepper.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, gently lift the egg using a spatula, to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • In the meantime, toast the bread.
  • Portion the eggs onto the bread, cut in half and serve with oranges or check the seasonal fruit guide to substitute.

Nutrition

Calories: 576kcalCarbohydrates: 42gProtein: 31gFat: 32gSaturated Fat: 10gCholesterol: 378mgSodium: 1146mgPotassium: 472mgFiber: 6gSugar: 10gVitamin A: 3085IUVitamin C: 42mgCalcium: 347mgIron: 4mg
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