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Veggie-Packed Spinach & Feta Foldover

Mediterranean-inspired folded egg sandwich with spinach, feta, red bell pepper, and oregano on toasted ciabatta.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast
Servings 1 sandwich

Ingredients
  

  • 2 large eggs, beaten
  • 1 cup fresh spinach, roughly chopped
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon diced red bell pepper
  • 1 ciabatta roll, split and toasted
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a nonstick pan over medium heat.
  • Add red bell pepper and sauté for 1 minute.
  • Add spinach and cook until just wilted, about 30 seconds.
  • Pour beaten eggs over the vegetables, tilting the pan to spread evenly.
  • Season with salt, pepper, and oregano.
  • When eggs begin to set but are still slightly wet on top, sprinkle with feta cheese.
  • Using a thin spatula, fold the egg in half, then in half again to create a square.
  • Cook for another 30 seconds, then flip and cook for 30 seconds more.
  • Place the folded egg on the bottom half of the ciabatta roll and top with the other half.

Notes

Add chopped sun-dried tomatoes or mushrooms for extra flavor.
Calories: 320 | Protein: 17g | Fat: 14g | Carbs: 32g