- Prep Time:2 Minutes
- Serves:1
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Mornings can be hectic enough without having to worry about what to eat for breakfast. This healthier take on the popular meal solves that problem, and is transformed into a breakfast of champions that is quick & easy to take with you on-the-go in the a.m.
Click here to watch Ashley walk you through how easy this breakfast is in her latest episode of Ashley Pettit Living.
Foodie Byte
Ingredients
1 slice gluten-free whole grain bread, toasted and cut into fourths
¼ cup arugula
6 egg whites
1 Tablespoon goat cheese
4 cherry tomatoes, halved
2 teaspoon extra virgin olive oil
1 teaspoon garlic
2 teaspoon fresh basil
Himalayan crystal salt & pepper, to taste
Preparation
Mix the tomatoes, oil, garlic, basil, salt and pepper in a small bowl.
Cover and place in the refrigerator.
Separate the yolks and egg whites, placing the 6 whites in a bowl that you can tightly seal and refrigerate.
In the morning:
Make the toast and scramble the eggs using a small pan over medium heat, using coconut cooking oil spray to coat before cooking.
Layer the toast slices at the bottom of the jar, top with the arugula, then the egg whites, then the tomato bruschetta, and finally, the goat cheese.
source FoodChannel http://ift.tt/1I9VHWm
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