My well-deserved post-workout tacos
- Prep time
- Cooking time
- 2 tacos
- 2 slices of La Boulangerie St-Méthode 9 Grains Bread
- 1/2 garlic clove
- 250 ml (1 cup) fresh spinach
- 1tbsp (15ml) light feta
- 1 small fresh tomato
- 35 ml (1/8 cup) skim milk
- 2 egg whites
Set the oven to 175o C (350o F). Turn over a muffin pan, placing it face down on the counter, and coat the entire back surface with cooking spray. Wedge the slices of bread in between two muffin moulds to form a taco shape, and bake until the oven temperature reaches 175o C (350o F), about 5 minutes.
Whisk the egg whites and milk, and season with spices to taste (hot pepper, pepper, etc.).
Wash and chop the tomato and the spinach. Cut the feta into strips. Sauté the garlic and spinach in a non-stick skillet. Add the egg mixture, using a spatula to scramble the eggs until cooked.
Take the bread tacos out of the oven. Place half of the egg mixture in each one. Top with chopped tomato and feta.
*Recipe and picture courtesy of My Healthy Fashion