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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) whole-wheat flour |
1 cup(s) skim milk |
3/4 cup(s) low-fat sharp cheddar cheese |
1/4 teaspoon(s) sea salt |
1/2 teaspoon(s) fresh ground black pepper divided |
2 teaspoon(s) extra-virgin olive oil |
6 cup(s) fresh baby spinach |
3 cup(s) portobello mushroom chopped |
olive oil 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. Cook for about 6 to 8 minutes or until thickened. Remove from heat, add cheese, salt and 1/4 tsp pepper, stirring until melted.
2. Heat oil in a large nonstick skillet over medium heat. Add and saute spinach, mushrooms and remaining pepper until spinach is wilted and mushrooms are tender, about 5 minutes.
3. In a separate skillet coated with cooking spray, scramble egg whites over medium heat for 3 to 5 minutes. Top English muffin halves evenly with scrambled egg whites and spinach-mushroom mixture, then drizzle with cheese sauce. Serve immediately.
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