I hope you are all having a wonderful week…
My week has been great and going at full swing. Spring break is over and now I am back to my master’s classes. Today I want to share these two recipes that I love and are so easy to make! I don’t know about you guys, but I like to change it up from time to time, I get tired of having scrambled eggs almost everyday so I tried these recipes in the past few weeks.
They are delicious, a healthier choice and can be made in no time! What else do we need, right?
BAKED SCRAMBLED EGGS
- 5 egg whites
- 5 eggs
- 1/4 cup skim milk
- 2 slices 97% fat free Canadian bacon (chopped)
- 1 cup baby spinach
- chopped bell peppers (optional)
- 1/2 tomato (chopped)
- 1/2 onion (chopped)
- 1/2 cup low fat sherred cheese
In a medium bow, beat the eggs, egg whites and skim milk, when done set aside. Add the remaining ingredients, mix it well and transfer to a coconut oil greased pan. Place the pan in a preheated oven at 400F for around 20min and ENJOY. TIP: It can be served as breakfast with fruits and toast or even as lunch/dinner with a side o salad.
EGG and SPINACH BREAKFAST WRAP
- 1 whole wheat tortilla wrap
- 2 boiled egg whites (chopped)
- 1 boiled egg (chopped)
- 2 tbsp cottage cheese
- Baby spinach to taste
- Pink salt to season
In a bowl mix the egg, egg whites, cottage cheese and salt until it turns to a thick paste. Now, warm up the tortilla wrap in the microwave or on the stove-top, top it with the egg paste and add the spinach. Roll it tightly and ENJOY!
Hope you have a great day!
Kisses and hugs,