Scrambled Eggs With Spinach on Whole Wheat English Muffin

Ingredients:

• Cooking oil spray
• 1 tablespoon sliced spring onion
• 1 Whole Wheat English Muffin sliced in half
• 1 egg plus 1 egg white scrambled with a fork
• 8 teaspoons Benefiber
• 1 cup fresh spinach
• Pinch of salt
• Black pepper to taste

Directions:

1. Heat medium-size heavy bottom skillet over medium heat. Spray pan with cooking oil spray and add spring onion, cook for 2 minutes.
2. While spring onion is cooking, toast English Muffin in a toaster or oven.
3. Whisk together egg, egg white and Benefiber. Add egg mixture to the spring onions and cook for 2 more minutes, stirring constantly. Add spinach and fold in to egg mixture until wilted, about 1 minute. Season with salt and pepper.
4. Assemble by making a sandwich in the English Muffin with egg mixture.

Nutritional Information (Per 1 Serving)

Contains 2 teaspoons of Benefiber (2 teaspoons = 3 grams of fiber)*

• Calories: 249
• Protein: 17g
• Carbohydrate: 33g
• Dietary Fiber: 9g
• Sugars: 1g
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 212mg
• Calcium: 126mg
• Sodium: 466mg

*Read product label before recipe preparation