This hearty, healthy breakfast is the perfect way to start your
day -- it's packed with flavor, not with fat!
4 tsp olive oil, divided
1/2 small onion, chopped
2 cups chopped frozen spinach, thawed and drained
2 Tbsp 1% (lowfat) milk
2 Tbsp fat free cream cheese
1/8 tsp black pepper (or to taste)
1 whole wheat English muffin (cut in half)
6 egg whites
In a medium skillet, heat 2 tsp. olive oil over medium heat. Cook onion
until soft. Add spinach, cream cheese and milk - cook until creamy. Stir
in pepper. Turn heat to low and keep warm. Toast English muffins.
In a separate skillet, heat 2 tsp. olive oil over medium heat. Add egg
whites to skillet. As the egg whites cook, gently shape into the form of
2 patties (3 eggs whites per patty). Try not to scramble too much so that
they stay in a patty shape – if needed, gently flip to cook top side.
To serve, spoon half of the spinach mixture over each English muffin
bottom. Top each with an egg white patty, followed by the English muffin
top. Serve immediately.
Serves: 1
Nutrition per Serving:
341 Calories, 12g Total Fat, 2g Saturated Fat, 0g Trans Fat,
2mg Cholesterol, 787mg Sodium, 38g Total Carbs, 10g Fiber, 26g Protein
From: www.ediets.com
