Open-Face Spinach & Olive Melts

Open-Face Spinach & Olive Melts

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From: Diabetic Living Magazine

These open-face sandwiches are a breeze to make and a pleasure to eat! Fresh spinach, fruity olives, and Dijon mustard are broiled on English muffin halves and topped with mild melted Gouda cheese—just 15 minutes from start to finish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup fresh spinach, coarsely chopped
  • 4 pitted Kalamata olives, chopped
  • 2 whole-wheat English muffins, split
  • 1 teaspoon Dijon mustard
  • 1 ounce Gouda cheese, shaved or coarsely grated ( ¼ cup)

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. Combine spinach and olives in a small bowl; set aside. Arrange English muffin halves on a baking sheet, cut sides up. Broil 4 to 5 inches from the heat about 2 minutes or until golden.
  2. Spread English muffin halves lightly with mustard. Top with spinach mixture and cheese. Broil about 1 minute more or until cheese is melted and bubbly. Serve immediately.

Nutrition information

  • Serving size: 1 open-face melt
  • Per serving: 101 calories; 3 g fat(1 g sat); 3 g fiber; 14 g carbohydrates; 5 g protein; 32 mcg folate; 8 mg cholesterol; 3 g sugars; 745 IU vitamin A; 2 mg vitamin C; 144 mg calcium; 1 mg iron; 298 mg sodium; 120 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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