Ingredients:

  • 4 large eggs
  • 2 cups fresh baby spinach
  • 1/4 cup crumbled feta cheese
  • 1 medium tomato, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp cracked black pepper
  • 2 whole grain English muffins
  • 1/2 medium avocado, mashed
  • 1 tsp fresh lemon juice
  • 1 tbsp hummus

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a 10-inch non-stick skillet over medium heat. Add 2 cups fresh baby spinach and sauté for 1–2 minutes until the leaves are just wilted and bright green. Remove the spinach from the pan and set it aside on a plate.
  2. In the same skillet, crack 4 large eggs. If making a folded omelet, whisk them lightly first; for over-medium, crack them directly into the pan. Cook until the whites are set and opaque, ensuring the egg dish reaches an internal temperature of 160°F (71°C). If making an omelet, fold in 1/4 cup crumbled feta cheese during the last 30 seconds of cooking until the cheese is soft and warm.
  3. Season the eggs with 1/4 tsp kosher salt and 1/8 tsp cracked black pepper.
  4. Toast the 2 whole grain English muffins until well-browned and crisp.
  5. In a small bowl, mix 1/2 medium mashed avocado with 1 tsp fresh lemon juice. Spread the avocado mixture and 1 tbsp hummus onto the bottom halves of the toasted muffins.
  6. Layer the sautéed spinach, the cheesy eggs, and the thinly sliced medium tomato onto the muffins. Close the sandwiches and press gently to integrate the layers.