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Spinach Tomato Egg Sandwich
A delicious egg sandwich that's quick and easy. It's great any time of day and a simple way to get in a serving of vegetables.
5
from 1 vote
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Prep Time
5
minutes
mins
Total Time
15
minutes
mins
Servings
1
Ingredients
1x
2x
3x
1
tablespoon
avocado oil
olive oil works too
¼
cup
finely chopped fresh baby spinach
½
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
You can substitute the keto bagel with a traditional bagel, English muffin, toast, or your favorite roll.
Nutrition
Calories:
429
kcal
Carbohydrates:
19
g
Protein:
16
g
Fat:
34
g
Saturated Fat:
6
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
12
g
Trans Fat:
1
g
Cholesterol:
204
mg
Sodium:
761
mg
Potassium:
578
mg
Fiber:
12
g
Sugar:
4
g
Vitamin A:
1453
IU
Vitamin C:
11
mg
Calcium:
128
mg
Iron:
4
mg
Keyword
dairy free breakfast, egg sandwich, spinach egg sandwich
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