Broccoli and Cheese Egg White Scramble on Whole-Wheat English Muffin

Courtesy of heart.org

Enjoy this protein-rich breakfast any day of the week!

Ingredients

• Cooking spray
• 1 1/2 cups finely chopped fresh or frozen broccoli florets, thawed if frozen
• 1/4 cup water
• 8 extra-large egg whites or 1 1/4 cups egg white substitute
• 1/2 cup fat-free milk
• 1/4 teaspoon pepper (freshly ground preferred)
• 1/4 cup shredded fat-free cheddar cheese
• 2 whole-wheat English muffins (lowest sodium available)

Instructions

1. Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Cook the broccoli and water for 4 to 5 minutes, or until the broccoli is tender. Remove from the heat. Transfer the broccoli to a dish. Using paper towels, wipe the skillet clean.
2. In a large bowl, whisk together the egg whites, milk, and pepper until combined.
3. Meanwhile, lightly spray the skillet with cooking spray. Heat over medium-high heat. Pour in the egg white mixture. Cook for 2 to 3 minutes, or until almost firm, stirring constantly with a spatula. Stir in the broccoli and cheddar. Remove from the heat.
4. Just before serving, split and toast each English muffin. Transfer to plates. Spoon the egg mixture onto the muffins.

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