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Egg White Frittata With Feta Spinach And Mushrooms

Egg White Frittata With Feta Spinach  And Mushrooms

Two egg whites

one egg

half cup chopped fresh spinach

half cup chopped button mushrooms

one of feta cheese

one tablespoon fresh cilantro

one slice oat-bran bread

one of glass 100 % pomegranate juice

six of water or seltzer

Blade laid-back the egg and egg whites. In a skillet mist over with cooking sprig, cook swells and spinach over average heat until spinach is floppy. Reduce to low-slung warmness, and add eggs. Shelter, and cook three minutes, pending eggs are secure. Top with feta and cilantro. Assist with bread and pomegranate liquid sundry with water or sparkling water.

Pomegranates have normal honeys to satisfy your sweet prong and are crowded with antioxidants, which boost energy, fight wrinkles, avoid plasma masses and high cholesterol, and bolster your immune system.