Scrambled Egg with Spinach and Spring Onion on Whole Wheat English Muffin
With 9 grams of dietary fiber, this breakfast will help get you through that 11am meeting.
What You Need
Cooking oil spray
1 tablespoon sliced spring onion
1 Whole Wheat English Muffin sliced in half
1 egg plus 1 egg white scrambled with a fork
2 teaspoons Benefiber® unflavored powder
1 cup fresh spinach
Pinch of salt
Black pepper to taste
Heat medium sized heavy bottom skillet over medium heat. Spray pan with cooking oil spray and add spring onion, cook for 2 minutes.
While spring onion is cooking, toast English Muffin in a toaster or under the broiler in the oven.
Whisk together egg, egg white and Benefiber®. Add egg mixture to the spring onions and cook for 2 more minutes, stirring constantly. Add spinach and fold in to egg mixture until wilted, about 1 minute. Season with salt and pepper.
Assemble by making a sandwich in the English Muffin with egg white mixture.