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!
The Graceful Skinny 