Recipes
Broccoli, Tomato & Egg White Breakfast Melt
Uses: whole-grain English muffin, egg whites, broccoli, grape tomatoes
Ingredients:
- 1 whole-grain English muffin, split
- 1/2 cup liquid egg whites
- 1/3 cup finely chopped broccoli
- 1/4 cup grape tomatoes, quartered
- 1 teaspoon oil
- Black pepper
- Small amount of salt
Instructions:
- Toast the English muffin and set it on a plate.
- Heat oil in a skillet over medium heat. Add broccoli with 1 tablespoon water, cover for about 2 minutes, then uncover and cook until bright green and just tender.
- Add tomatoes, then pour in the egg whites. Season with black pepper and a small amount of salt. Stir gently until the egg whites are set but still moist.
- Divide the egg mixture between the toasted muffin halves and serve warm.
Good for: A vegetable-forward breakfast melt with plenty of color and a warm, satisfying texture.
Optional: Add a small spoonful of sour cream on top after cooking.