Sundried Tomato, Spinach & Egg Grilled Parmesan (GF Option)
Prep time
Cook time
Total time
Serves: 1
  • 2 slices sprouted grain bread (or gluten free bread, I used Silver Hills Little Big Bread)
  • 1 tablespoon jarred (in oil) sundried tomatoes, chopped
  • 1 large egg
  • 2 tablespoons grated light parmesan cheese
  • ½ cup fresh spinach
  1. Heat a small non-stick pan at medium heat and spray with cooking spray.
  2. Cook the egg to desired doneness, I like mine medium, still a tad runny yolk.
  3. While the egg is cooking, chop the sundried tomatoes and spread with a little of the olive oil from the jar over one slice of bread, then top with the cooked egg.
  4. Top the egg with the parmesan cheese while it is still hot, and then top the cheese with the spinach.
  5. Place the other slice of bread on top to make a sandwich and place the sandwich in the hot pan.
  6. Grill on each side for 1-2 minutes or until browned.
  7. Enjoy!
Nutritional facts calculated using Silver Hills Little Big Bread - this bread is 55 calories per slice (about half the amount of a typical slice of bread). Love the stuff!
Nutritional Information
Serving size: 1 Calories: 269 kal Fat: 12g Carbohydrates: 25g Sugar: 3g Fiber: 6g Protein: 20g
Recipe by Nutrition in the Kitch at