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We’ve been eating this spinach egg sandwich for years and it’s still one of our favorites. It’s delicious any time of day and an easy way to get in a serving of vegetables. When my son was a toddler he would gobble this up and refer to it as his “green eggs”, like those from Green Eggs & Ham by Dr. Suess. He still eats this happily almost ten years later, which makes me happy to see him getting in those green veggies!
How do I make this spinach egg sandwich?
To make this sandwich you’ll first want to prepare your vegetables.
- wash and dry your vegetables.
- chop your spinach.
- seed and dice your tomatoes.
Once your vegetables are prepared:
- sautée your vegetables in the oil
- add your eggs to the pan
- stir occasionally and cook until the eggs are cooked through.
- season with salt and pepper to taste and top your bagel with eggs and veggies
Can I make this keto?
I use a keto-friendly bagel from Unbagel to keep this low carb and keto-friendly. If you aren’t watching your carbohydrates you could also serve this on an english muffin, traditional bagel, or your favorite roll.
Spinach Tomato Egg Sandwich
Ingredients
- 1 tbsp avocado oil olive oil works too
- 1/4 cup finely chopped fresh baby spinach
- 1/2 small tomato seeded and diced
- 1 large egg scrambled (add a dash of cayenne for the adults if you like)
- 1 keto bagel toasted. See notes for substitutions
Instructions
- Heat your oil in a nonstick skillet over medium heat.
- Add your spinach and tomato, and sautée for 3 or 4 minutes, until the spinach is wilted and the tomatoes are softened.
- Add your egg and mix well with your spinach and tomato.
- Continue to cook, stirring frequently, until the egg is cooked through.
- Salt and pepper to taste.
- Top your bagel with the egg mixture, and enjoy!
Notes
Nutrition
Did you make this spinach egg sandwich?
Please let me know how they turned out for you! Leave a comment below and rate the recipe.
Be sure to snap a pic! Tag @milkfreemom on Instagram and hashtag it #milkfreemom
You might also like my spinach tomato egg bake:
