Egg Sandwich

Egg Sandwich

(350 calories)


  • 1 whole grain sandwich thin

  • 1 Tbsp. Land- O- Lakes Light Butter with Canola oil

  • Cooking spray

  • 1 slice Jarlesburg cheese (or equivalent)

  • Sliced tomato

  • 1 egg

  • ¼ cup fresh baby spinach


1. Heat skillet over medium heat with pan

2. Add the egg to the skillet and use a fork to poke the yolk so it spreads across the top of the

egg and cooks evenly

3. Fold it over omelet style after a few minutes of cooking and then fold it again so it looks like

a triangle

4. Add a dash of salt and pepper

5. Serve in a lightly toasted sandwich thin with 1 slice of cheese, spinach, and tomato slices


Lyda Mclallen