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This veggie-packed breakfast sandwich delivers a healthy serving of protein plus fresh vegetables on low-carbohydrate sandwich bread. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

242 calories; total fat 11.7g 18% DV; saturated fat 2.9g; cholesterol 214mg 71% DV; sodium 501mg 20% DV; potassium 144mg 4% DV; carbohydrates 25g 8% DV; fiber 6.2g 25% DV; sugar 3g; protein 13g 26% DV; exchange other carbs 2; vitamin a iu 2448IU; vitamin c 12mg; folate 29mcg; calcium 123mg; iron 3mg; magnesium 10mg.


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