- Calories: 190
- Protein: 9 g
- Total Fat: 10 g
- Unsaturated Fat: 8 g
- Saturated Fat: 2 g
- Cholesterol: 80 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 1 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 180 mg
Breakfast meets lunch in this easy-to-make and yummy-to-eat recipe. By nixing the sugary jam and replacing it with fresh strawberry slices, I brought in a touch of sweetness without the added sugar. It’s a no-brainer for little ones but it’s just as great for adults who are in a rush to get to work in the a.m. Give it a shot tomorrow morning for a delicious way to start the day.
- Prep time
- Total Time
- 2 slices whole-grain bread
- 2 tablespoons natural peanut butter (or preferred nut or seed butter)
- 3 to 5 strawberries, thinly sliced
- 1 whole egg
- 2 tablespoons fat-free or low-fat milk
Trim the crusts off the bread (optional). Spread each slice with 1 tablespoon of the peanut butter and strawberry slices. Fold each slice of bread in half and pinch the edges of the bread together.
In a small bowl, whip the whole egg with the skim milk.
Generously coat a skillet with oil spray and preheat over medium-high heat. Dunk and coat the 2 folded bread halves in the egg mixture. Place the folded bread halves in the skillet and cook for 1 to 2 minutes per side, or until crisp. Enjoy.
Try topping it with my Cherry-Chia Jam.
Nutrition analysis courtesy of Genesis® R&D