Ingredients

• 8 slices POM^® White Bread, toasted and lightly buttered
• 8 eggs
• 2 tbsp (30 mL) finely chopped sun-dried tomatoes
• 1/4 tsp (1 mL) each salt, pepper and oregano
• 2 tbsp (30 mL) butter
• 2 cups (500 mL) fresh baby spinach
• 1 clove garlic, minced
• 1/3 cup (75 mL) finely crumbled feta cheese

Directions

Whisk together eggs, sun-dried tomatoes, 1 tbsp (15 mL) water,
salt, pepper and oregano; set aside. In large nonstick skillet, heat butter over medium heat; cook spinach and garlic for 3 to 4 minutes or just until spinach starts to wilt.

Reduce heat to medium-low. Add egg mixture; cook, stirring, for 4 to 5 minutes or until eggs are set and soft curds have formed. Stir in feta cheese. Divide eggs between 2 slices of bread; top with remaining bread.