Veggie-Feta Tartines
Ingredients
- 1 cup sliced mushrooms
- ½ cup sliced onion
- ½ tsp salt
- 2 Tbsp olive oil, divided
- 4 cups baby spinach
- 1 small tomato, diced
- 4 large eggs
- 4 (1.5-oz) slices whole wheat bread, toasted
- ¼ cup crumbled feta cheese
- ¼ tsp crushed red pepper
Instructions
- Sauté mushrooms, onion, and salt in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 5 minutes or until tender. Gradually add spinach and tomato; cook 1 minute or until spinach is wilted, stirring. Remove vegetables from pan; keep warm.
- Wipe skillet clean. Heat 1 Tbsp oil in a nonstick skillet over medium heat; crack eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Top each toast slice with vegetables and an egg; sprinkle with cheese and red pepper.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
265
|
265
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 16 | 16 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 682 | 682 |
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