Ingredients
- 8 Eggs beaten
- 2 tbsp Extra-virgin olive oil
- 3 cups Baby spinach
- 1/2 Tomato diced
- 6 oz Chicken sausage links sliced
- 8 slices Sourdough bread toasted, (or bread of your choice)
- 4 oz Feta cheese
- 2 cups Raspberries (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 200°F. (If making multiple omelets, keep the cooked omelets in the oven on a baking sheet until all are complete.)
- In a medium bowl, whisk together eggs, salt, and black pepper.
- In a non-stick pan, heat olive oil over medium heat. Sauté spinach until wilted, add in tomatoes and egg.
- After egg mixture begins to set around edges, about 25 to 30 seconds, carefully lift the egg from the side using a heat-safe spatula, and tilt the skillet, so uncooked egg can reach the bottom of the pan. Repeat this process, tilting as necessary.
- In a non-stick pan over medium heat, brown the chicken sausage on both sides. Toast the bread.
- Add feta cheese and fold the omelet in half using the spatula. Portion onto the bread and serve with chicken sausage and raspberries.
Nutrition
Calories: 553kcal | Carbohydrates: 43g | Protein: 29g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 383mg | Sodium: 1282mg | Potassium: 498mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3003IU | Vitamin C: 25mg | Calcium: 273mg | Iron: 5mg
Spinach Tomato Feta Breakfast Sandwich
Ingredients
- 8 Eggs beaten
- 2 tbsp Extra-virgin olive oil
- 3 cups Baby spinach
- 1/2 Tomato diced
- 6 oz Chicken sausage links sliced
- 8 slices Sourdough bread toasted, (or bread of your choice)
- 4 oz Feta cheese
- 2 cups Raspberries (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 200°F. (If making multiple omelets, keep the cooked omelets in the oven on a baking sheet until all are complete.)
- In a medium bowl, whisk together eggs, salt, and black pepper.
- In a non-stick pan, heat olive oil over medium heat. Sauté spinach until wilted, add in tomatoes and egg.
- After egg mixture begins to set around edges, about 25 to 30 seconds, carefully lift the egg from the side using a heat-safe spatula, and tilt the skillet, so uncooked egg can reach the bottom of the pan. Repeat this process, tilting as necessary.
- In a non-stick pan over medium heat, brown the chicken sausage on both sides. Toast the bread.
- Add feta cheese and fold the omelet in half using the spatula. Portion onto the bread and serve with chicken sausage and raspberries.
Nutrition
Calories: 553kcalCarbohydrates: 43gProtein: 29gFat: 30gSaturated Fat: 10gCholesterol: 383mgSodium: 1282mgPotassium: 498mgFiber: 8gSugar: 8gVitamin A: 3003IUVitamin C: 25mgCalcium: 273mgIron: 5mg
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