- 4 large egg whites
- 1 tsp water
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp red onion, finely minced
- 1 c packed baby spinach leaves
- 2 slices low fat cheese singles
- 1 whole wheat English muffin
Preparation time 5mins
Cooking time 20mins
Combine egg whites, water, salt, and pepper in a small bowl and set aside. Do not whisk or beat eggs.
Heat a medium skillet over medium high heat and lightly coat with non-stick spray. Add onion, and saute until soft 1-2 minutes. Add egg-white mixture and cook until egg whites are opaque, about 3 minutes, using a large spatula, flip over and cook until other side is done, 1-2 minutes. Push eggs and vegetables with spatula to middle of pan and turn off heat. Place cheese over eggs and cover with lid until melted, 1-2 minutes. Using spatula, divide and scoop equal amounts of egg and vegetable mixture onto each English muffin half.
Per serving (1/2 muffin): 140 calories, 3g fat, 15g carbohydrates, 15 grams protein, 5 g fiber