Audrey's Breakfast Boats
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 162.1
- Total Fat: 5.1 g
- Cholesterol: 5.0 mg
- Sodium: 563.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.2 g
- Protein: 18.4 g
View full nutritional breakdown of Audrey's Breakfast Boats calories by ingredient
Introduction
This was made out of sheer boredom with "normal" everyday breakfast. I felt like being creative so I tried something new and actually enjoyed it! This was made out of sheer boredom with "normal" everyday breakfast. I felt like being creative so I tried something new and actually enjoyed it!Number of Servings: 2
Ingredients
-
1 Large Yellow Squash
2 Cups Of Fresh Spinach
2 Serving of Egg beaters Original
2 Servings of Kraft Free Shredded Cheddar
4 Tbsp of Chunky Salsa
2 Thick Slices of Tomato
Salt & Pepper to taste
Directions
Put 2 tsp of olive oil in a medium size pan on medium heat.
Cut the ends of squash off and slice squash in half length wise.
Put squash in heated pan flesh side down, skin up.
Cook for about 3-4 minutes and turn over for another 3-4 minutes.
Remove squash from pan and using a spoon remove the middle seedy area so that there is space to fill.
Sit squash aside ( it will not be fully cooked at this point )
Spray your pan with non stick spray and throw in your eggbeaters.
Scramble in pan.
Once fully cooked add spinach and cook till wilted.
Remove from pan.
Spray pan once more and pop your squash back on for another 2-3 minutes on each side or until desired tenderness. DO NOT BURN
Put your "boats" on a plate and sprinkle with cheese.
Toss eggs and spinach into the pan for another minute to heat it up.
While heating the egg and spinach, dice your tomato slices and grab your jar of salsa.
Put the egg spinach mixture on top of the cheesy boat.
Top the mixture with 2 tbs of salsa per boat and diced tomatoes.
Let stand for 1 minute and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user PINK_NEVAEH22.
Cut the ends of squash off and slice squash in half length wise.
Put squash in heated pan flesh side down, skin up.
Cook for about 3-4 minutes and turn over for another 3-4 minutes.
Remove squash from pan and using a spoon remove the middle seedy area so that there is space to fill.
Sit squash aside ( it will not be fully cooked at this point )
Spray your pan with non stick spray and throw in your eggbeaters.
Scramble in pan.
Once fully cooked add spinach and cook till wilted.
Remove from pan.
Spray pan once more and pop your squash back on for another 2-3 minutes on each side or until desired tenderness. DO NOT BURN
Put your "boats" on a plate and sprinkle with cheese.
Toss eggs and spinach into the pan for another minute to heat it up.
While heating the egg and spinach, dice your tomato slices and grab your jar of salsa.
Put the egg spinach mixture on top of the cheesy boat.
Top the mixture with 2 tbs of salsa per boat and diced tomatoes.
Let stand for 1 minute and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user PINK_NEVAEH22.