Whole Wheat Bagel with Egg, Spinach, and Low-Fat Cheese

Ingredients

• whole wheat bagel 1 piece
• large egg 2 pieces
• fresh spinach 1/2 cup
• low-fat cheese slice 1 slice
• olive oil 1 teaspoon

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the fresh spinach under cold water to remove any dirt. Pat dry with a clean kitchen towel or paper towel. Slice the whole wheat bagel in half horizontally.
   Tip: Dry spinach well to avoid excess water when cooking.
2. Toast the Bagel. Place the bagel halves in a toaster or toaster oven and toast until golden brown and slightly crisp, about 2-3 minutes. Remove and set aside.
   Tip: Toast to your preferred crispness for best texture.
3. Sauté Spinach. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and cook, stirring occasionally, until wilted and tender, about 2-3 minutes. Remove spinach from skillet and set aside.
   Tip: Cook spinach just until wilted to preserve nutrients and bright green color.
4. Scramble the Eggs. In the same skillet, crack 2 large eggs. Stir gently and continuously with a spatula over medium-low heat to scramble. Cook until eggs are softly set but still moist, about 2-3 minutes. Remove from heat.
   Tip: Use low heat and gentle stirring for creamy scrambled eggs.
5. Assemble the Bagel Sandwich. Place the scrambled eggs evenly on the bottom half of the toasted bagel. Top eggs with sautéed spinach, then place the low-fat cheese slice on top. Close the sandwich with the top half of the bagel.
   Tip: If you prefer melted cheese, briefly place the assembled sandwich under a broiler or in a microwave for 15-20 seconds.

Pro tips

• Use a non-stick skillet to prevent eggs and spinach from sticking and to reduce added fat.
• To save time, prepare spinach and eggs simultaneously if you have two burners.