with Ricotta Toasts & Tomato
These fluffy spinach and feta-studded mini frittatas are just the thing for a quick and nutritious start to your day! You’ll serve the egg bites with luscious, pillowy ricotta-topped toasts drizzled with olive oil and a sprinkle of salt, and a side of juicy seasoned tomatoes. The best part? It all comes together in a quick 10 minutes, so you don't have to skip out on a delicious breakfast just because you’re short on time.
Allergens
Tags
Sourdough Bread
2 slice
Tomato
1 unit
Spinach & Feta Egg Bites
4 unit
Ricotta Cheese
4 ounce
Olive Oil
1 teaspoon
Salt
Pepper
• Wash and dry produce. Toast bread. Thinly slice tomato into rounds.
• Partially open egg bites package; microwave until heated through, 40-60 seconds.
• Spread ricotta on toasted bread. Lightly drizzle with olive oil and season with salt and pepper. Cut each piece of toast on a diagonal into three triangles each.
• Divide tomato, egg bites, and ricotta toasts between plates. Season tomato with salt and pepper and serve.
500
kcal
Calories
31
g
Fat
14
g
Saturated Fat
40
g
Carbohydrate
7
g
Sugar
2
g
Dietary Fiber
18
g
Protein
245
mg
Cholesterol
790
mg
Sodium
with Walnut Panko & Blue Cheese Dressing
with Cheesy Toast Croutons & Creamy Balsamic Dressing