Mediterranean egg sandwiches with spinach and olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean egg sandwiches with spinach and olives

Mediterranean, Diabetes-Friendly, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

25–40 Minutes

Elevated with Greek flavors and fixings, this vegetarian egg sandwich is a fun breakfast-for-dinner and a tasty Mediterranean meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • ¾ pound organic gold or red new potatoes
  • 1 teaspoon dried oregano
  • 4 organic eggs
  • ¼ cup organic Greek yogurt
  • 3 tablespoons pitted Kalamata olives
  • 3 ounces organic baby spinach or other leafy greens
  • 1 Atoria’s Family Bakery large whole grain naan
  • ¼ cup crumbled feta
Ingredient IQ
Greek yogurt isn’t actually known as “Greek” in Greece because it’s not from that country alone. It’s made throughout the Middle East by draining off the watery whey from plain yogurt until the yogurt thickens. The longer the yogurt is drained, the thicker it becomes.

Nutrition per serving

Calories: 610, Protein: 26g (52% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 2g, Saturated Fat: 6g (30% DV), Cholesterol: 335mg (112% DV), Sodium: 650mg (27% DV), Carbohydrates: 70g (23% DV), Total Sugars: 7g, Added Sugars: 2g (4% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the onion and potatoes

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the potatoes and oregano and cook, stirring occasionally, until the onion and potatoes are lightly browned and tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the eggs.

2

Prep and cook the eggs

  • Crack the eggs into a medium bowl. Using a fork or whisk, lightly beat until just blended. Stir in half the yogurt and season with salt and pepper. Save the remaining yogurt for another use.
  • Cut the olives in half, checking for any pits.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the spinach, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Add the eggs and cook, stirring gently, until starting to set, 1 to 2 minutes. Stir in the olives and cook until the eggs are just set but still moist, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, warm the flatbread.

3

Toast the flatbread

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbread, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast in a toaster oven. Cut into quarters.

Serve

Transfer 1 piece of flatbread to each individual plate, spoon on the eggs, and top with a second piece of flatbread to form a sandwich. Spoon the potatoes onto the plates, sprinkle with the feta, and serve.
Kids Can!
  • Measure the onion.
  • Scrub the potatoes.
  • Sprinkle the potatoes with feta.