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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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For spinach lovers. This recipe comes from Clean Eating magazine. Uses portobello mushrooms instead of ham or bacon. Am also posting their smoked salmon recipe, feel free to sub that in for the mushrooms if you wish. Ingredients:
2 tablespoons whole wheat flour |
1 cup skim milk |
3/4 cup low-fat sharp cheddar cheese |
1/4 teaspoon sea salt |
1/2 teaspoon black pepper, divided |
2 teaspoons olive oil |
6 cups baby spinach |
3 cups portabella mushrooms, chopped |
olive oil flavored cooking spray |
10 egg whites |
4 whole grain english muffins, split and toasted |
Directions:
1. Place flour in a heavy saucepan over medium heat; gradually add milk, stirring with a whisk until blended.
2. Cook for about 6 to 8 minutes or until thickened.
3. Remove from heat, add cheese, salt, and 1/4 teaspoon pepper; stirring until melted.
4. Heat olive oil in a large nonstick skillet over medium heat.
5. Add and saute spinach, mushrooms and remaining 1/4 teaspoon of pepper until spinach is wilted and mushrooms are tender, about 5 minutes.
6. In a separate skillet coated with cooking spray, scramble egg whites over medium heat for 3 to 5 minutes over medium heat for 3 to 5 minutes.
7. Top English muffin halves evenly with scrambled egg whites and spinach/mushroom mixture, then drizzle with cheese sauce.
8. Serve immediately.
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