Makes 1 Serving
Macros: 253 Cal, Fat 6g, Carbs 33g, Fibre 10g, Protein 23g
1/2 Cup Egg Whites
1 Tbsp Water
1 1/2 cups Baby Spinach
57g English Muffin (sliced in half)
2 Tbsps Salsa
28g Mozzarella Cheese (shredded)
Add the egg whites to a cold saucepan. Place over low to low-medium heat and stir continuously with a heat-safe spatula until fluffy and cooked through, about 10 minutes.
Heat the water in a pan and add the spinach. Cook for about one to two minutes or until wilted.
Top the English muffin slices with spinach, scrambled egg whites, salsa, and mozzarella. Broil in the oven until the cheese is melted and golden brown. Enjoy!
Leftovers: Best enjoyed immediately. Can be refrigerated in an airtight container for up to two days.
Gluten free: Use gluten-free bread, rice cakes, or brown rice tortillas instead of English muffins.
Additional Toppings: Salt, crushed red pepper flakes, dried parsley, fresh basil and/or
dried oregano. Top with your favourite pizza toppings.
Make it Vegan: Use scrambled tofu and vegan cheese instead.
One English muffin is roughly two ounces or 57 grams.