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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
5 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 13g 26% DV; carbohydrates 25g 8% DV; dietary fiber 6.2g 25% DV; sugars 3.2g; fat 11.7g 18% DV; saturated fat 2.9g 15% DV; cholesterol 214mg 71% DV; vitamin a iu 2448.4IU 49% DV; vitamin c 12mg 20% DV; folate 28.7mcg 7% DV; calcium 123.2mg 12% DV; iron 3mg 17% DV; magnesium 9.9mg 4% DV; potassium 143.8mg 4% DV; sodium 501.2mg 20% DV.

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0