- ½ cup baby spinach
- 2 tsp. olive oil
- 1 egg plus 2 egg whites, beaten
- 1 slice 2 percent Cheddar
- 2 slices whole-grain bread, toasted
In a skillet over medium heat, sauté spinach in olive oil for 3 minutes until wilted. Pour eggs and egg whites evenly on top of spinach and cook without stirring until eggs are firm, about 4 minutes. Top with cheese, season with pepper and fold. Serve with toast.