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Beef and Spinach Breakfast Sandwich

"A great way to use leftover steak or roast! This recipe combines beef, egg and spinach on a thin sandwich roll."

Ingredients :

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 eggs or equivalent egg substitute
1/2 cup chopped fresh baby spinach
1/2 cup diced tomatoes
Salt and black pepper (optional)
4 slices reduced-fat Swiss cheese
4 whole wheat round thin sandwich breads, split, toasted

Instructions :

Prep :	Cook : 6M	Ready in : 15M

Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted.
Place one egg portion on bread bottoms. Close sandwiches; serve immediately.