EatingWell: A brilliant breakfast at your service
2 cups baby spinach
1 large egg
1 tablespoon salsa
Spread avocado on toast; season with pepper.
Heat 1/2 teaspoon oil in a small nonstick skillet over medium heat. Add garlic and spinach and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Top the avocado toast with the spinach.
Heat the remaining 1/2 teaspoon oil in the pan. Crack egg into the pan. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Top the toast with the egg and salsa.
Recipe nutrition: Per serving: 364 calories; 26 g fat (5 g sat, 15 g mono); 186 mg cholesterol; 24 g carbohydrate; 1 g added sugars; 3 g total sugars; 14 g protein; 10 g fiber; 330 mg sodium; 953 mg potassium.
Nutrition bonus: Vitamin A (103 percent daily value), Folate (55 percent dv), Vitamin C (42 percent dv), Iron (20 percent dv)
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1/2 vegetable, 1 medium-fat meat, 4 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
