Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pesto and Sautéed Spinach Egg Sandwich
Serving Amount
Ingredients
1 tbsp. olive oil
1 clove garlic, minced
1 cup fresh spinach
2 slices sourdough toast
2 tbsp. pesto
1 Roma tomato, sliced
4 slices mozzarella
2 eggs, boiled to preference, sliced
fresh cracked pepper
Instructions
Step 1
In a medium skillet over medium-low heat, heat olive oil. Once warm, add garlic and allow to cook until fragrant. Add spinach and stir until lightly wilted. Move spinach to a plate.
Step 2
In the same skillet, toast bread with remaining garlicky olive oil in pan until golden brown on each side, about 2 minutes per side.
Step 3
Spread 1 tbsp. pesto on each toast, follow up with sautéed spinach, sliced mozzarella, tomato and egg. Top with fresh cracked pepper. Enjoy!
