Name: Sourdough Egg and Cheese Skillet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 48 g sourdough bread; 2 large eggs; 0.75 cup liquid egg whites; 0.5 oz Muenster cheese; 1 cup fresh baby spinach; 0.25 cup red bell pepper; 1 tsp extra virgin olive oil; 0.5 cup fresh strawberries; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

520 calories

Protein: 43g; 33% of calories
Carbs: 38g; 29% of calories
Fat: 22g; 37% of calories

Instructions

Prep 10 min · Cook 10 min

Dice the sourdough bread into 1/2-inch cubes and finely chop the red bell pepper.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sourdough cubes to the skillet and toast for 3-4 minutes, turning occasionally until golden brown and crisp.
Push the bread to one side of the pan and add the diced red bell pepper, sautéing for 2 minutes until softened.
Stir in the fresh baby spinach and cook for 1 minute until just starting to wilt.
Pour the egg mixture over the bread and vegetables, stirring gently with a spatula to scramble.
Once the eggs are nearly set, sprinkle the shredded Muenster cheese over the top and cover the skillet with a lid for 1 minute to melt the cheese.
Remove from heat and serve immediately with the fresh sliced strawberries on the side.

Nutrition

Ingredients

Instructions

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