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A quick and easy breakfast with whole grain muffins, egg whites, spinach, and fresh tomato.
Ingredients
- ¾ cup liquid egg whites
- 2 whole-wheat English muffins, split
- ½ cup baby spinach leaves
- 2 slices fresh tomato
Directions
Step 1
Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
Step 2
Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 186 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 1% |
| Sodium474mg | 21% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber5g | 18% |
| Total Sugars7g | |
| Protein16g | |
| Vitamin C7mg | 35% |
| Calcium196mg | 15% |
| Iron2mg | 12% |
| Potassium421mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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