Day 1 Breakfast: Egg and Veggie Scramble With Whole-Grain English Muffin
Start your day with a fluffy, vegetable-filled omelet placed gently atop a whole-grain English muffin. Trust me, you won't regret this choice!
Eggs, 3 large
Bell peppers, diced, 1/4 cup
Red onion, diced, 1/4 cup
Low-fat cheddar cheese, shredded, 1/4 cup
Whole-grain English muffin, 1 muffin
Coat a skillet with nonfat cooking spray. Place the skillet on medium heat.
Add the peppers and onions, and cook until they become soft.
Toast the muffin in the toaster.
Once the veggies are soft, add the eggs, and turn periodically until cooked and scrambled.
Place the eggs atop the freshly toasted muffin. Enjoy!
Serving size: 1 breakfast sandwich
Recipe yields: 1 serving
Fat: 21 g
Carbs: 29 g
Protein: 31 g