Spinach, Egg, and Parmesan English Muffins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 264.2
- Total Fat: 7.1 g
- Cholesterol: 2.5 mg
- Sodium: 964.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 10.7 g
- Protein: 20.0 g
View full nutritional breakdown of Spinach, Egg, and Parmesan English Muffins calories by ingredient
Introduction
A satisfying and filling breakfast with plenty of protein and iron. A satisfying and filling breakfast with plenty of protein and iron.Number of Servings: 1
Ingredients
-
1 muffin - Thomas' 100 calorie English Muffin
1 Tbsp. - I Can't Believe It's Not Butter Light
3 - egg whites
1 cup - frozen spinach
1 Tbsp. - Kraft Grated Parmesan Cheese
* Salt and Pepper to taste
** Pam non-stick cooking spray
Directions
1. Place 1/2 Tbsp. of the butter spread in a non-stick skillet on medium and let it melt, making sure to distribute it evenly with a spatula.
2. Add the cup of frozen spinach to the skillet and let it begin to cook down. Add a pinch of salt to taste.
3. Take two small bowls (smaller than the circumfrence of the english muffin) and spray with non-stick cooking spray. Divide the three egg whites into the two small bowls and add 1/2 Tbsp. of the parmesan cheese evenly between the two. Mix well in each.
4. Place one bowl in the microwave for 40 seconds on high. They should come out looking like patties and should slip out of bowl easily. Then repeat with the other.
5. Place english muffin in toaster until toasted.
6. Place the english muffin on a plate and spread with remaining light butter. Add one egg patty to each english muffin and add salt and pepper to taste. Top the egg with the cooked spinach and the remaining parmesan cheese.
** To cut down on calories and fat use 1/2 cup of spinach, 2 egg whites, 1/2 Tbsp. of parmesan and instead of making two "open faced sandwiches" make one "closed" sandwich.
Number of Servings: 1
Recipe submitted by SparkPeople user SWIMCHICK7.
2. Add the cup of frozen spinach to the skillet and let it begin to cook down. Add a pinch of salt to taste.
3. Take two small bowls (smaller than the circumfrence of the english muffin) and spray with non-stick cooking spray. Divide the three egg whites into the two small bowls and add 1/2 Tbsp. of the parmesan cheese evenly between the two. Mix well in each.
4. Place one bowl in the microwave for 40 seconds on high. They should come out looking like patties and should slip out of bowl easily. Then repeat with the other.
5. Place english muffin in toaster until toasted.
6. Place the english muffin on a plate and spread with remaining light butter. Add one egg patty to each english muffin and add salt and pepper to taste. Top the egg with the cooked spinach and the remaining parmesan cheese.
** To cut down on calories and fat use 1/2 cup of spinach, 2 egg whites, 1/2 Tbsp. of parmesan and instead of making two "open faced sandwiches" make one "closed" sandwich.
Number of Servings: 1
Recipe submitted by SparkPeople user SWIMCHICK7.