Time: 15mins
Servings: 1
Ingredients:
- 122g Egg Whites
- 15ml Water
- 45g Baby Spinach
- 57g English Muffin (sliced in half)
- 33g Tinned Tomatoe
- 28g Mozzarella Cheese (shredded)
Directions:
- Add the egg whites to a cold saucepan. Place over low to low-medium heat and stir continuously with a heat-safe spatula until fluffy and cooked through, about 10 minutes.
- Heat the water in a pan and add the spinach. Cook for about one to two minutes or until wilted.
- Top the English muffin slices with spinach, scrambled egg whites, tinned tomato, and mozzarella. Broil in the oven until the cheese is melted and golden brown. Enjoy!
Notes!
Leftovers:
Best enjoyed immediately. Can be refrigerated in an airtight container for up
to two days.
Gluten-free:
Use gluten-free bread, rice cakes, or brown rice tortillas instead of English
muffins.
Make it Vegan:
Use scrambled tofu and vegan cheese instead.
Additional toppings:
Salt, crushed red pepper flakes, dried parsley, fresh basil and/or
dried oregano. Top with your favorite pizza toppings.
English Muffin:
One English muffin is roughly two ounces or 57 grams.
Nutritional Info:
Amount per serving
Calories – 253
Fat – 6g
Carbs – 33g
Fiber – 10g
Sugar – 3g
Protein – 23g
