“This is my go-to post-workout breakfast for a multitude of reasons,” boasts Natalie Rizzo, M.S., R.D., a nutrition partner with Dave’s Killer Bread. “First, I use Dave’s Killer Bread 21 Whole Grains and Seeds, an organic whole-grain bread—each slice has 5g of fiber and protein, 250mg of omega-3 fats, and 22g of whole grains in each slice. Plus, the combination of two slices of bread plus two eggs has upwards of 25g of protein and healthy carbohydrates to refuel your muscles for tomorrow’s workout.”
Nutrition information (per sandwich)
Calories: 520; protein: 27g; fat: 20g; carbs: 54g
Recipe and photo by Natalie Rizzo, M.S., R.D., of Nutrition A La Natalie.
Makes 2 servings
- 1/4 tsp cumin
- 1 tsp turmeric
- 1/4 tsp fine sea salt
- 4 large eggs
- 2 Tbsp milk
- 1/4 tsp chili paste
- 1 cup Swiss chard, washed and de-stemmed, roughly chopped
- 2 Tbsp vegetable oil
- 2 Tbsp red onion, diced
- 4 slices 100% whole grain bread
- 1/4 cup feta cheese
How to make it
In a small bowl, combine the cumin, turmeric, and sea salt. Stir until well-combined.
In a separate bowl, crack the eggs and add the milk, chili paste, and spice mixture. Whisk until thoroughly combined. Add the Swiss chard to the egg mixture and stir.
Heat a large skillet over medium-high heat. Add the oil to the pan and heat for 1-2 minutes. Add the onions to the pan, and cook until fragrant, about 1-2 minutes. Add the egg mixture to the pan, and cook for 3-4 minutes, flipping continuously. Remove from the heat when finished to avoid overcooking the eggs.
Toast the bread to your preferred doneness.
Divide the egg mixture in half and assemble the sandwiches by placing the egg mixture on the bread, and topping with 2 tablespoons of feta cheese (on each sandwich).