Egg-White Frittata with Feta, Spinach, and Mushrooms
- 2 egg whites
- 1 egg
- 1/2 cup chopped fresh spinach
- 1/2 cup chopped button mushrooms
- 1 oz feta cheese
- 1 tsp fresh cilantro
- 1 slice oat-bran bread
- 2 oz glass 100 percent pomegranate juice
- 6 oz water or seltzer
Whisk together the egg and egg whites. In a skillet misted with cooking spray, cook mushrooms and spinach over medium heat until spinach is wilted. Reduce to low heat, and add eggs. Cover, and cook 3 minutes, until eggs are firm. Top with feta and cilantro. Serve with toast and pomegranate juice mixed with water or seltzer.
Total: 362 calories
Pomegranates have natural sugars to satisfy your sweet tooth and are packed with antioxidants, which boost energy, fight wrinkles, prevent blood clots and high cholesterol, and bolster your immune system.
Peanut Butter-Strawberry Wrap
- 1 whole-wheat tortilla (8″)
- 2 Tbsp natural unsalted crunchy peanut butter
- 1/2 cup sliced strawberries
- 1 cup 1 percent milk
Spread tortilla with peanut butter, and roll up. Cut diagonally. Serve with milk.
Total: 434 calories
Don’t count on getting munchies: Adding peanut butter to your breakfast can help control cravings for up to 12 hours afterward, according to a study published recently in the British Journal of Nutrition.