NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 cup sliced mushrooms

2 cup fresh baby spinach

1 clove garlic

1 tsp extra virgin olive oil

1 slice seeded whole grain bread

0.5 cup 0% fat Greek yogurt

0.5 cup cubed cantaloupe melon

0.25 cup fresh blueberries

1 tbsp cold milled flaxseed

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Mince the garlic clove and set aside for 5 minutes to activate its beneficial compounds.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 3

  Add the sliced mushrooms and garlic to the skillet, sautéing until the mushrooms are tender and golden brown.

• 4

  Add the fresh baby spinach to the pan and toss until just wilted.

• 5

  In a small bowl, whisk together the 2 large eggs and egg whites with sea salt and black pepper.

• 6

  Pour the egg mixture over the vegetables in the skillet and cook, stirring gently, until the eggs are scrambled and set.

• 7

  Toast the seeded whole grain bread until it is crisp and warm.

• 8

  In a separate serving bowl, combine the Greek yogurt with the cubed cantaloupe and fresh blueberries.

• 9

  Sprinkle the cold milled flaxseed over the yogurt and fruit mixture.

• 10

  Serve the warm garlic mushroom scramble alongside the seeded toast and the prepared yogurt bowl.