Breakfast Bliss: Egg, Spinach & Cheddar Munch Sandwich
Oh, the joys of pregnancy! Remember those mornings when my feet looked more like loaves of bread and my cravings had me wanting to eat a chocolate cake with a side of pickles? Yep, those were the days. But amidst all the hormonal roller coasters and the ever-expanding waistline, I stumbled upon this lifesaver of a recipe. During my pregnancy, I was diagnosed with gestational diabetes, and let me tell you, it threw a wrench in my "eat whatever I crave" plan. But this Egg, Spinach & Cheddar Breakfast Sandwich was my knight in shining armor. Not only did it satisfy my insatiable hunger (and believe me, that's no easy feat), but it also kept my blood sugar levels in check. Plus, the cheesy goodness and the perfect egg-spinach combo made me feel like I was indulging, without the guilt! So, for all you lovely ladies navigating the maze of gestational diabetes, here's a recipe that's as delicious as it is nutritious. Trust me, your taste buds (and your baby bump) will thank you!
- 2 tsp extra-virgin olive oil
- 2 cup coarsely chopped baby spinach
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper, divided
- 1/8 tsp salt
- 1 egg
- 1 whole-grain English muffin
- 2 tbsp shreddecheddar cheese
Heat 1 teaspoon of oil in a skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon of pepper, and salt. Cook until wilted (1-2 minutes) and set aside.
In the same skillet, add the remaining oil. Break in the egg, season with the remaining pepper, and cook until set, flipping once.
Toast the English Muffin to your liking. Then, on one half of the English muffin, layer the spinach, sprinkle with cheese, add the fried egg, and top with the other muffin half.
