NUTRITION

SERVINGS

INGREDIENTS

2 slice sprouted grain bread

2 large eggs

0.5 cup egg whites

1 oz feta cheese

0.25 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

2 slice tomato

1 tsp extra virgin olive oil

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, and dried oregano until smooth to create the spread.

• 2

  Lightly toast the sprouted grain bread slices until they are golden and crisp.

• 3

  Heat the olive oil in a non-stick skillet over medium heat.

• 4

  Whisk the whole eggs and egg whites together with the sea salt and black pepper in a bowl.

• 5

  Pour the egg mixture into the skillet and cook, folding gently until the eggs are almost set.

• 6

  Add the crumbled feta cheese and baby spinach to the eggs, continuing to cook until the spinach is just wilted.

• 7

  Spread the prepared yogurt mixture onto one side of each toasted bread slice.

• 8

  Place the tomato slices on the bottom piece of toast, top with the cheesy egg and spinach mixture, and close the sandwich with the remaining slice of bread.