Description
Sarah explains a heart healthy breakfast option and how to carry that same knowledge over into baking. Enjoy this flavorful egg white way to start the day.
Ingredients
Scale
- 4 slices gluten-free(optional) bread, such as Rudi’s Gluten-Free Multigrain
- 2 jumbo eggs, whites separated
- Pinch of paprika
- 1 tsp olive oil
- 1 cup frozen spinach (or about 6 cups fresh spinach)
- 1 tbsp dried cranberries
- Salt and pepper, to taste
- ¼ cup low-fat mozzarella cheese (optional)
Instructions
- Press a small heart-shaped cookie cutter into a frozen slice of gluten-free bread. Carefully pop out the inside piece and pull cutter away from the slice.
- Lightly toast hearts in a toaster oven. Save the slices with heart cut-out for a quick Valentine’s Day lunch.
- Heat a skillet on medium-high with olive oil. Pour egg whites, sprinkle paprika and cook for 1-2 minutes.
- Turn down heat to medium, add optional low-fat cheese and flip in half like an omelet. Cook until lightly browned.
- Transfer egg to cutting board and use the same cookie cutter to create an egg layer for sandwich. Assemble and set aside.
- Add spinach, dried cranberries, salt, pepper and ¼ cup water to skillet, cover and cook on medium-high for 2-4 minutes. Spoon into ramekin dish and arrange on plate with sandwiches.
- Category: Breakfast