4 sundried tomatoes (rinsed, drained, and chopped)
2 eggs (beaten, with a dash a water)
2 tsp olive oil
1 oz crumbled feta
Pinch of garlic powder
1/4 tsp dried oregano
Freshly ground black pepper
2 English muffins (toasted and buttered)
Instructions
Heat oil in a 10- or 12-inch nonstick skillet over medium heat. Add
spinach and cook until wilted. Stir in the sundried tomatoes and
heat through, about 2 minutes.
Stir the eggs into the spinach and sundried tomatoes and add the
garlic powder, oregano, and a little black pepper. Using a spatula,
stir the eggs until cooked through, about 4 to 5 minutes.
Remove the pan from the heat and stir in the feta. Divide the eggs
between the English muffins and serve hot.
Serving
Suggestions
2 sandwiches
Originally Submitted
5/13/2013
0 Out of 5 from
0 reviews
You can add this Spinach, Feta and Sundried Tomato Egg Sandwiches recipe to your own private DesktopCookbook.
