Description
Start your day with a heart-smart breakfast featuring egg whites, spinach, and cranberries on gluten-free toast. A delicious and healthy way to fuel your morning.
Ingredients
Units
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 (240 ml) frozen spinach (or about 6 cups fresh spinach)
- 1/4 cup (60 ml) dried cranberries
- Salt and pepper to taste
Instructions
- Press a small heart-shaped cookie cutter into a frozen slice of gluten-free bread. Carefully pop out the inside piece and pull the cutter away from the slice.
- Lightly toast the heart-shaped bread pieces in a toaster oven until they are golden brown and crispy.
- Heat olive oil in a non-stick skillet over medium heat. Add the spinach and cook for 3-4 minutes until wilted if using fresh, or until heated through if using frozen. Season with salt and pepper.
- Add the egg whites to the skillet with the spinach. Cook, stirring occasionally, until the egg whites are set and cooked through, about 3-5 minutes.
- Stir in the dried cranberries and a pinch of paprika, mixing well to combine.
- Serve the spinach and egg white mixture on top of the toasted heart-shaped bread pieces. Enjoy immediately.
Notes
- For a gluten-free option, use gluten-free bread.
- You can substitute fresh spinach for frozen; just cook until wilted.
- This dish is best served immediately.
- For added flavor, consider adding a sprinkle of feta cheese or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 0 mg