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Heart Smart Breakfast with Spinach and Cranberries

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  • Author: Sarah Platanitis


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.


  • 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)


  1. 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.
  2. Lightly toast hearts in a toaster oven. Save the slices with heart cut-out for a quick Valentine’s Day lunch.
  3. Heat a skillet on medium-high with olive oil. Pour egg whites, sprinkle paprika and cook for 1-2 minutes.
  4. Turn down heat to medium, add optional low-fat cheese and flip in half like an omelet. Cook until lightly browned.
  5. Transfer egg to cutting board and use the same cookie cutter to create an egg layer for sandwich. Assemble and set aside.
  6. 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
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