The Graceful Skinny

In last week’s post I told you about the ins and outs of my diet. Like a lot of you, when I first started the diet I thought that my instructions to eat a veggie at every meal including breakfast was a strange one.

A few days into my diet it dawned on me that people eat spinach and egg quiche for breakfast all the time.  That is when I decided to try adding spinach to my breakfast.

The result was a wonderful Spinach and Egg Muffin  that is tasty at home but is also easy to grab and go with.  This is how I make it:

Ingredients and Supplies:

~ Large Handful of Spinach

~  1 Egg

~1 English Muffin

~Cooking Spray ( I like to use Olive Oil Cooking Spray. Its a little healthier for you!)

~ Small amount of Margrine

Step One:

Spray a very light coating of cooking spray in your pan and turn your burner on to medium- medium high heat.

Put in your spinach.

{Note: I know this looks like a lot of spinach for one person, but Spinach cooks down significantly!}

Step Two:

When your spinach looks like this go ahead and put your English muffin in the toaster.

Step Three:

When the Spinach is done cooking shape it into a circle and form a small divot in the middle, as seen above.

Step 4:

Crack the egg right into the middle and sprinkle a tiny pinch of salt now.

{I like to use kosher salt. You can use less and get more flavor out of it!}

Let the egg cook for a few seconds.

Step 5:

Use your spatula to gently break up the egg yolk.

Step 6:

Gently fold and flip the spinach and eggs. Taking care to Shape your patty as you go.

Step 7:

Make sure to mash down on the spinach and eggs as you are forming your patty. This ensures that all of the raw egg gets cooked.

Step 8:

Once the egg is cooked through remove pan from heat.

Step 9:

Pull your English muffin from the toaster and lightly butter it.

Slide your spinach and egg patty on to the muffin and fold back over.

Finished Product:

Enjoy! Just make sure that you get a fruit to go with that on the side!