Combine egg, baby spinach, and milk. Melt butter in a nonstick skillet over medium heat; add egg mixture and cook until egg is just set. Season with salt and pepper then top with shredded Cheddar cheese. Place avocado on toast. Add egg and quartered cherry tomatoes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Quick breakfast? Try our 10-minute open-face egg sandwich topped with avocado, cheese, spinach, and cherry tomatoes.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee large egg, beaten | ||
| 2 tbsp. baby spinach, chopped | ||
| 1 tbsp. Hy-Vee 2% reduced-fat milk | ||
| 1 tsp. Hy-Vee salted butter | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 tbsp. Hy-Vee shredded Cheddar cheese | ||
| ½ avocado, pitted, peeled, and sliced | ||
| 1 slice(s) Hy-Vee Bakery whole wheat bread, toasted | ||
| 2 cherry tomatoes, quartered |
Things To Grab
- Nonstick skillet
Directions
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 205mg
- Sodium: 370mg
- Total Carbohydrates: 27g
- Protein: 14g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 15%