A healthy and quick breakfast! On my Friday’s off, I enjoy experimenting with new breakfast ideas. Today was no exception, but it had to be quick. Tomorrow I’m running a 5 mile race, so I needed to have time this morning to pre-cook my breakfast for tomorrow (my buckwheat pancakes).
I had developed an idea sparked by tortillas I bought some time back, a garlic herb tortilla produced by La Tortilla Factory. The idea was to fuse the Greek world with a Mexican-style twist…
Thus, the Spinach and Egg White Taco was born!
2 servings egg whites (6 tbs of Egg Beaters Egg Whites)
2 cups spinach
feta cheese (good stuff preferred)
Tortilla (again, I used La Tortilla Factory Garlic and Herb)
~2 tsp olive oil
First you’ll want to scramble the egg whites. Take your non-stick pan and put measure the egg whites and pour into the pan. Sprinkle marjoram onto the uncooked egg whites to give them more flavor. At this time, you can use another pan to heat the tortilla on low.
After scrambling the egg whites, pour onto tortilla and take off heat. Clean out the pan and put back onto burner with a bit of olive oil. Add 2 cups of spinach and sautee until spinach is wilted. Add spinach to top of egg whites. Cut a few slices of feta cheese and place on top of spinach. Let it sit for a minute or two for feta cheese to soften. Enjoy!
4 g fat
18 g carb
9 g fiber
32 g protein