Vegetarian

Spinach, Egg and Cheese Sandwich is for Breakfast.

Spinach, Egg and Cheese Sandwich takes 5 minutes to prepare.

Spinach, Egg and Cheese Sandwich takes 15 minutes to cook.

Spinach, Egg and Cheese Sandwich makes 1 servings.

The ingredients for Spinach, Egg and Cheese Sandwich are:

Onions, raw, .25 cup, chopped
Butter, salted, .33 tbsp (AKA 1 tsp)
Spinach, frozen, 0.25 cup
Cabot 75% Reduced Fat Sharp Cheddar Cheese, .5 oz
All Whites Egg Whites, 0.5 cup
Nature's Own Whole Wheat Bread 2 slices
Cooking Spray, Pam, 1 serving

Here is how you make Spinach, Egg and Cheese Sandwich:

Heat a skillet on the stove on medium/low. While that is heating, chop your onions and thinly slice your Cabot cheese and weigh it to be sure you have just 1/2 ounce. Add butter to the skillet and saute onions until soft and slightly brown. Remove onions from the pan and saute the frozen spinach until soft. Drain the spinach to get out excess moisture. Spray the pan with some Cooking Spray and put your egg whites into the pan and let them cook. As they begin to form, scramble a bit as egg whites are more liquidy and need a bit more time to cook out some of the moisture. Add in your spinach and onions and mix together and create and "patty" shape with your mixture. Once cooked and shaped to fit your toast, top the eggs with the Cabot Cheese. Turn off the heat and place a lid over it to melt the cheese.While the cheese is melting, toast your bread to your liking. Remember, this tends to be a moist so toasting a bit more helps to make the sandwich less soggy.Once bread is toasted, and cheese is melted, place your eggs onto one slice of toast and top it with the other. And there you go.... yummy! Enjoy!Serving Size: One sandwichNumber of Servings: 1Recipe submitted by SparkPeople user MOMMYOFANGELS.

The nutritional information for Spinach, Egg and Cheese Sandwich is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 202.1

• Total Fat: 6.2 g
• Cholesterol: 15.1 mg
• Sodium: 349.4 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 4.2 g
• Protein: 22.5 g