I always intend to eat breakfast, but it does not always happen. If I had more time added to my day, I’d sit for an hour with the newspaper and enjoy a delicious omelet and some fresh-squeezed OJ. I believe most people have breakfast on the go whether it is fruit, a protein bar, or a value meal from a fast-food chain. I created this easy little sandwich out of my love for omelets, yet my lifestyle of being constantly in motion. Eggs Florentine is in my opinion the perfect omelet: sauteed spinach and eggs for a ton of iron, balanced with protein-rich cheese which is delicious and also full of calcium. I highly recommend using those nifty 100 calorie sandwich thins since they are full of fiber and save on calories.
You will need:
- 1 egg
- 1 tsp minced garlic
- a dash of coarse sea salt
- 1/2 cup baby spinach
- 21 seasoning solute
- 1 tsp crushed red pepper
- your cheese of choice, I used light Havarti cheese
- 100 calorie sandwich rounds (or any bread is fine)
- 1/2 TBSP extra virgin olive oil
- Vegetable oil cooking spray
1. In a non-stick skillet, heat olive oil on medium high heat. If you’d like to use less oil, spray the pan with a cooking spray, and use oil very sparingly (1 tsp approximately). Once oil is heated, add garlic to heat for about 15 seconds.
2. In a small bowl, crack egg and add salt, pepper and 21 seasoning solute. Set aside.
3. Saute spinach and once nearly wilted, add egg and spices to the skillet to combine with spinach. Much like an omelet, let the egg spread into a thin layer, and with a spatula flip once the egg is firm and congealed. Once the egg is cooked, add cheese and let it melt.
4. Fold the very thin layer to fit bread. Assemble sandwich and serve.