Parmesan Spinach Egg Muffin
I’ll be honest, this is not your typical egg and turkey english muffin. Not only will this blow any “McMuffin” out of the water… but it doesn’t even belong in the same category… that is, because it is PACKED with delicious and healthy herbs, spices and spinach!
As I’m sure you’ve noticed, I’ve been on this “spice thing” for the last month or so, (ie: post about turmeric and the other one about three other spices.) I’ve been using them in just about everything I can… and this morning I tried them with my favorite Spinach Parmesan English Muffin Masterpiece! It has a little kick from the crushed red pepper and an herbal hint from the turmeric, oregano and parsley! Here’s the recipe… you will LOVE this delicious twist on the classic egg and cheese muffin!
Parmesan Spinach Egg Muffin
1 whole wheat English Muffin, sliced in two and toasted
1 tsp. oil
Handful of baby spinach
1 cage-free egg
Dash of dried oregano
Dash of dried crushed red pepper
Dash of turmeric
Dash of dried parsley
Dash of salt
Sprinkle of shredded Parmesan cheese
1 slice of turkey or ham
1/2 TBSP cream cheese
Directions:
Slice the English muffin and toast it.
Put the oil and spinach in a pan and saute for one minute on medium heat.
Crack the egg on the spinach.
Sprinkle with salt, oregano, crushed red pepper, parsley, and parmesan cheese.
Cook for about two minutes, then flip spinach and egg over to cook on other side. Cook until done.
Spread the cream cheese on the English muffins.
Put the turkey and egg/spinach on the muffin like a sandwich… and enjoy!
