Spinach Feta Fritatta

Breakfast is one of the easiest meals to make low fat and high protein, thanks to products like Egg Beaters and fat free cheeses. And while I love scrambled eggs, sometimes I like to just change up the final form a little bit to keep it interesting.

1 3/4c egg substitute
2oz fat free feta cheese crumbles
1 scallion, finely chopped
2 handfuls fresh baby spinach
salt and peppers

Spray your frying pan with non-stick spray; cook the spinach, covered, on medium-high, for about 2 minutes till wilted.

Add the egg beaters, sprinkle in almost all of the feta, and stir briefly. Cover and let cook all the way through. Top with the rest of the fat free feta, and your 27g breakfast for two is served!

Scrambled Eggs with Garlic Spinach

One of the challenges of a strict diet is making both the protein and the vegetable interesting, but eggs make it so freakin' easy! (Now, if you're a full-on vegetarian, I'm sorry. Eggs have been a life saver for me. I've heard there are ways to make tofu fit the bill, but I have not ventured there yet.) If you don't mind some eggs on occasion, I highly suggest this quick and easy combo:

Ingredients:
1 clove garlic, minced
2 handfulls organic baby spinach
3/4c. egg beaters
1oz. Cabot 75% fat free cheddar cheese
salt and pepper to taste

Simply toss the spinach into a medium sauté pan over medium heat with a little water (as always, no oil) and the minced garlic on top. Cover for a minute or so, until the spinach is wilted. Pour on the egg beaters, sprinkle in the cheese and season with salt and pepper. Continue to cook and scramble until done all the way through, then serve it up! Makes 1 serving with 27g protein and just 2 grams of fat.